Eggs In Hell with Italian Sausage

If you’re looking for a great Italian sausage recipe, this is the one. 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.

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.

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

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.

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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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