|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 20g||102%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 8g||29%|
|Total Sugars 11g|
|Vitamin C 61mg||306%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Italian-inspired dish is the ultimate answer to breakfast for dinner. Eggs are cooked alongside mozzarella in a simmering sausage-tomato sauce. Sweet Italian sausage, plus fresh parsley and grated Parmesan cheese on top infuse the dish with rich, herbaceous flavor and an extra smack of salt. Serve with (or on) rustic toasted bread and buon appetito!
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“This recipe is very simple, flavorful and comforting, perfect for when you’re looking for a quick and easy recipe. If you enjoy spicy food, feel free to add more red pepper flakes. I served mine with some toasted sourdough and a sprinkle of flaky sea salt and it was so delicious!” —Bahareh Niati
1 teaspoon olive oil
8 ounces sweet Italian sausage
2 cloves garlic
Pinch crushed red pepper flakes, more to taste
1 (28-ounce) can diced tomatoes
Salt, to taste
1 teaspoon freshly ground pepper
4 large eggs
4 to 6 ounces grated mozzarella, to taste
1/4 cup grated parmesan cheese
1/4 cup coarsely chopped fresh parsley, or basil
Gather the ingredients.
Add the oil and the sausage to large skillet over medium heat. Cook for 5 to 10 minutes, stirring occasionally, breaking up sausage into crumbles until it starts to get a little crispy.
Add garlic and red pepper flakes and cook for 1 more minute, stirring constantly.
Add the tomatoes with the juices from the can, salt to taste, and the pepper. Increase the heat to medium-high heat. Continue to cook until meat sauce begins to boil.
Reduce the heat to low and simmer the sauce for 5 minutes. Taste and add more salt if needed.
Use the back of a spoon to nudge some tomatoes apart to make 4 evenly spaced wells over the mixture. Carefully crack an egg into each well. The eggs should not be submerged, but should be nestled among the tomatoes.
Increase the heat to medium. Add the mozzarella cheese and parmesan cheese around the eggs.
Cook for 7 to 10 minutes, or until the whites have solidified, but the yolks are still runny. Rotate the pan periodically so that the eggs heat evenly and cook in the same amount of time.
When the eggs are cooked to the desired doneness and the cheese is melty, garnish with the parsley.
Use a big serving spoon to scoop the eggs, along with some of the sauce, onto plates. Serve with toast or bread for dipping.