60 min Medium

Recommended product

Recommended product

Chopped Tomatoes 750g

1 box

A single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and any recipe.

EXPLORE
60 min
Preparation time
Medium
Difficulty
Ingredients for 4-6 people
Chopped Tomatoes 750g1 box
Crushed red pepper flakesOptional
Dried oregano2 tsp
Eggs4-6
Extra virgin olive oilTo taste
Fresh parsleyFor garnish
Garlic cloves2 peeled and chopped
Green bell pepper1 cored and chopped
Italian crusty breadSliced, brushed with olive oil and toasted
Italian-style bulk chicken sausage (or pork sausage, if you prefer)¾ lb no casings
Red bell pepper1 cored and chopped
Red onion1 medium, peeled and chopped
Salt and pepperTo taste
Preparation

In a large 12-inch heavy skillet, heat 2 tbsp extra virgin olive oil over medium-high heat.

Add the onions and bell peppers. Sautee for 4 minutes or so, tossing regularly. Add the garlic and cook another 2 minutes until fragrant. Season with salt and pepper. Transfer the mixture to a plate and set aside for now.

Return the skillet to medium-high heat and add 1 tbsp extra virgin olive oil. Add the sausage and cook until deeply browned, stirring regularly (about 7-10 minutes until fully cooked). Carefully drain any fat out and return to heat.

Now, to the cooked sausage, add the sautéed vegetables from earlier and Pomì chopped tomatoes. Season with oregano, salt and pepper.

Bring to a boil for 5 minutes. Lower heat, cover and let simmer for 20 minutes or so.

Uncover the skillet and with a wooden spoon make small “wells” in the sausage and tomato mixture for the eggs. Carefully break each egg and drop into a well.

Cover again and cook another 5-7 minutes or until the eggs look nicely set. Season eggs with salt and pepper.

Remove from heat and add fresh parsley. Sprinkle crushed red pepper flakes, if you like.
Serve immediately with toasted Italian bread. Enjoy!

Recipe by Suzy Karadsheh of TheMediterraneanDish.com

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