Photo by Iuliia Nedrygailova
SERVES 4–6
1 tablespoon olive oil
1 pound bulk Italian sausage
1 small onion, chopped
1 garlic clove, minced
4 cups marinara sauce, store-bought or homemade
Pinch, red pepper flakes
1 tablespoon chopped fresh basil
½ cup grated mozzarella
¼ cup fresh grated Parmesan cheese
4 large eggs, room temperature
Kosher salt
Fresh ground black pepper
Preheat oven to 400 F. In a cast-iron or oven-proof skillet over medium heat, heat oil. Crumble sausage in skillet and cook, stirring, until brown. Make a well in center of skillet and add onion, saute until soft. Add garlic and cook an additional minute. Stir until meat mixture and onions/garlic are well combined. Stir in sauce, pepper flakes and half of basil and bring to a simmer.
Top evenly with mozzarella and Parmesan cheeses. Make 4 dents in sauce and crack an egg in each dent, leaving space between each egg. Season eggs with salt and pepper. Transfer skillet to oven and bake 15 minutes or until eggs are desired consistency. Remove from oven and garnish with remaining basil and additional Parmesan. Serve with lots of crusty bread.
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