- 1/2 lb. spicy Italian ground sausage
- 1/2 large yellow onion, diced
- 2 cloves garlic, minced
- Salt and Pepper to taste
- 2 Tbsp. balsamic vinegar
- 28oz. crushed tomatoes
- 1/2 cup fresh basil, chopped, plus extra for garnish
- 6 large eggs
- 1/2 cup grated parmesan cheese
- 1 loaf crusty French or sourdough bread, sliced into 1/2” slices
- Preheat oven to 375 degrees Fahrenheit.
- Heat a large, oven-safe pot (I use my Le Creuset) over medium-high heat. Add Italian sausage and break it up a bit with a wooden spoon. Cook 10-15 minutes, stirring once or twice, until sausage is cooked through and has developed a nice brown color.
- Remove cooked sausage from the pot and set aside. Leave any rendered fat in the pot over medium heat.
- Add onion and garlic to pot and sauté 5-7 minutes until onion is translucent. Add salt and pepper to taste and stir to combine.
- Add balsamic vinegar to pot and stir to combine.
- Add crushed tomatoes and cooked sausage to pot and stir to combine, being sure to scrape up any browned bits from the bottom of the pot. Bring mixture to a simmer, taste, and add seasoning as necessary. Don’t be afraid of salt – it helps cut the flavor of the tomato and brings all the flavors together!
- Stir chopped basil into sauce and remove pot from the heat.
- Use a spoon to make six small wells on the surface of the sauce. Crack eggs one at a time into each well. I find it’s helpful to crack eggs into a small ramekin first, then gently tip the egg from the ramekin into the sauce.
- Cover pot and place in a 375 degree oven for 10-12 minutes to cook the eggs. I like my eggs a tad on the runny side, but if you want yours more well-done add another 4-5 minutes to the cook time!
- While the eggs cook, toast your bread slices. I toasted mine quickly on a grill pan, but you could also toast it on a sheet pan in the oven or use a regular ol’ toaster.
- Remove pot from the oven. Top eggs with a sprinkle of salt and pepper, then follow with parmesan cheese and a sprinkle of basil for garnish. Serve with toasted bread.
A wide pot is the best choice here – you want a large surface area so the eggs have room to cook.
You could easily cook the eggs on the stovetop instead of the oven – just reduce the heat to low and cover the pot for 8-10 minutes, then check eggs for doneness.
Let the sauce simmer as long as you like – the more time it cooks, the more developed the flavor will be. Just wait to bake eggs until right before you’re ready to eat – if they sit too long in the hot sauce they’ll overcook.