Eggs In Hell with Italian Sausage

This recipe is like shakshuka, otherwise known as eggs in hell or eggs in purgatory but it’s a little different.

Those recipes normally don’t add sausage but I did. Why not.

Eggs In Hell with Italian Sausage - Sometimes called Eggs in Purgatory or shakshuka, this easy dish includes eggs poached in tomatoes with sausage and garlic for tons of FLAVOR!! Perfect for breakfast, brunch, or breakfast-for-dinner!!

The sausage adds another layer of flavor in addition to the crushed tomatoes, onions, garlic, and smoked paprika. I used hot and we liked the subtle kick but use mild if you prefer.

The sausage makes the dish heartier and it’s great comfort food.

MY OTHER RECIPES


Eggs In Hell with Italian Sausage - Sometimes called Eggs in Purgatory or shakshuka, this easy dish includes eggs poached in tomatoes with sausage and garlic for tons of FLAVOR!! Perfect for breakfast, brunch, or breakfast-for-dinner!!

It’s an easy recipe that’s ready in 30 minutes and perfect for lazy breakfasts, holiday brunches, or breakfast-for-dinner.

My family never says no to eggs and this was a winner. The flavor of the tomatoes and sauce reminded us of The Best 30-Minute Lasagna Soup which was a wintertime favorite.

Eggs In Hell with Italian Sausage - Sometimes called Eggs in Purgatory or shakshuka, this easy dish includes eggs poached in tomatoes with sausage and garlic for tons of FLAVOR!! Perfect for breakfast, brunch, or breakfast-for-dinner!!

Print Recipe

Eggs In Hell with Italian Sausage

This recipe is like shakshuka, otherwise known as eggs in hell or eggs in purgatory but it's different because I added sausage. The sausage adds heartiness and another layer of flavor in addition to the crushed tomatoes, onions, garlic, and smoked paprika. It's an easy recipe that's ready in 30 minutes and perfect for lazy breakfasts, holiday brunches, or breakfast-for-dinner.

Yield: serves 4 to 6

Prep Time: 5 minutes

Cook Time: about 25 minutes

Total Time: about 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound ground Italian sausage or 1 pound Italian sausage links with casings removed (I used hot, but use mild if preferred)
  • 1 small sweet Vidalia or yellow onion, diced small
  • 1 tablespoon smoked paprika (regular paprika may be substituted)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 3 or 4 garlic cloves, finely minced or pressed
  • one 28-ounce can crushed tomatoes with juice
  • 4 large eggs (or a couple more if desired)
  • 1 to 2 tablespoons fresh parsley, finely chopped (regular or Italian flat-leaf)

Directions:

  1. To a large skillet, add the olive oil, sausage, onions, smoked paprika, salt, pepper, and cook for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir intermittently and break up the sausage as it cooks.
  2. Add the garlic and cook for about 1 minute or until fragrant; stir intermittently.
  3. Add the tomatoes and juice, stir to combine, and allow tomatoes to simmer for about 3 to 5 minutes, or until slightly thickened and reduced.
  4. Evenly crack the eggs around the skillet, cover, and cook for about 5 minutes, or until eggs are as set as desired.
  5. Evenly sprinkle with parsley, additional salt and pepper if desired, and serve immediately. Eggs are best warm and fresh.

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28 comments

  1. Eggs and sausage in a chunky tomato sauce sounds delicious and great for any meal! The one skillet prep is also a huge bonus so I am keeping this in mind for something different in the next couple of weeks.

    • It’s really an awesome combo and makes for an easy meal. But I am partial to tomatoes with anything at any meal or time :)

    • Jon was in the mood for sausage so this was the perfect recipe to try tonight. It’s easy and tastes delicious ( I love paprika with eggs)! It’s hearty but not heavy and we’ll enjoy it again! I’m thinking it might be good over spaghetti squash too.

    • I think it would be great over spaghetti squash and yes totally agree – hearty but not heavy and glad you guys will make it again!

  2. I love the title of this recipe! This looks really good though!

  3. I’ve had eggs in hell on my to-make list since I first saw it on….I think it was emeril’s website? Maybe ottolenghi (however you spell that….) I can’t remember. But, I never have because I’m TOO LAZY. Everytime I get up to make it, I end up just mixing everything together and baking it into a frittata. It’s still good, but it’s not the same beautiful presentation.

    Your’s is GORGEOUS!

    • Thank you for the ‘gorgeous’ compliment because this was not easy to shoot – the white white of the eggs and then the deep red of the sauce, my camera settings were going nuts! But yes I think Ottelenghi had it in Jerusalem and then I’ve seen Bon Appetit do a spin on it. It was so good and easy!

  4. Yes! My Hubby and I love this dish. It’s so pretty too, in my opinion. And I am totally in for the addition of spicy sausage. So good!

  5. I’ve never had this dish … but we do loooove your lasagna soup recipe, and if the flavors in this are similar, I’m sure this would be a winner, as well.

  6. Averie, what a unique and interesting name of this dish. Did you create that name or is there actually a recipe that exists with such a name?

    • Google it, it’s definitely an established dish that goes by this name, as well as other names, like I mentioned in the opening line. The difference with mine is I included sausage.

  7. I definitely want to eat this, but equally I want to say the name of the dish all day. It looks sooooo gooooood!

  8. Because honestly, EVERYTHING is better with sausage!

  9. Averie, I love Shakshuka but have always thought it needed some meat in it! I am going to try it with
    Chorizo

  10. Looks yummy… we are always looking for new ways to eat eggs. Guess what will be on our breaky table very soon!

  11. I needed a dinner idea, and this dish sounded substantial as I read the ingredients. I did not use Italian sausage as I did not have that on hand. But, I did have chicken sausage with roasted garlic and herb. I added more vegetables as I want my 6 year old to eat more veggies. So I insert wherever I can :)

    Mom, “This is delicious!” So there you have it.

    Thank you, Averie.

    • Oh I love it when I can get a ‘delicious’ out of a 6 year old, Amen to that and so glad this was a hit AND that you were able to improv with what you had on hand AND even added more veggies :)

  12. I made this for brunch this morning – it is just the comforting smells and tastes that we need as we remember this sad day from our past.  Thanks for a fantastic twist on a classic dish.  We love the hot Italian sausage and can’t imagine this dish without it.

  13. oh wow i’ve never do this before. must try it out. Italian foods are always colorful as well. they inspired me so much.
    these picture look amazing, Averie. thanks for sharing. :)

  14. Winner, winner, one HELL of a dinner! I am so glad I ran into this pin! Made it tonight. Minus the parsley (forgot it). SO GOOD! Definitely a keeper!

  15. Those pics look so tempting! I will try it once I get home tonight! Isn´t Italian food just absolutely delicious???

    I´ve been trying to cook stuff from that country for the last few weeks (mostly pizza and pasta in the weekends!) and Barilla Restaurants, for example, they have great recipes on their website so it´s worth taking a look as well! http://www.barillarestaurants.com/menu

  16. wow, lots of egg recipes!, love to have as many as possible and love the first one especially, never seen it before!

  17. Love the title of this post. Unique title, I must say. The recipes look good. Thanks for sharing and have a nice weekend, Averie.

  18. Kudo’s Averie! I have read like 22 billion (not really) recipes and have grown weary of the same old recipe ideas. Your “Eggs in Hell” recipe is the first FRESH idea I have seen in a long time. I got so excited that I actually cooked this recipe before leaving this comment.

    In my version I did three things different. I used petite diced tomatoes instead of crushed. (I like to see my tomatoes!) Second, I added whole black mustard seeds. The sight of those little black seeds gave the dish eye appeal. Finally, I am a big-time spicy guy, so I added crushed red peppers.

    Thanks for great idea!

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