There are lots of ways to make this yummy egg and tomato sauce dish, but most of them include bread or pasta. I make it in ramekins so I can eat it as is – no gluten free pasta required. Or make it in a large oven-proof skillet and carefully spoon out each serving so you don’t break the egg.
This version also includes Italian Sausage, so it’s meatier than the vegetarian classics. It makes a more filling and complete meal as eggs are low in calories.
If you’re not familiar with it, the name refers to the spicy hot red sauce, and you can make this dish as hot as you like. This recipe is a mild version as I like the flavor more than I like the heat. Add more red pepper flakes if you want it more “purgatory” style.
- 4 large eggs, preferably from pastured chickens
- 1 tablespoon avocado oil, ghee, or pastured pork lard (not regular lard)
- 1 pound Italian Sausage
- 2 cups marinara sauce – homemade or purchased in glass bottles
- 1/2 teaspoon red pepper flakes (make sure your spices are fresh)
- ½ cup finely diced onion (omit if this FODMAP food bothers you)
- Black pepper
- Himalayan salt or good quality Sea Salt (sun-dried is best)
- Preheat the oven to 400°F. Heat a large skillet on medium and add fat when the pan is hot.
- Saute the onions for 5 minutes or so, then add the Italian Sausage. Break it up into small bite-size pieces.
- Add the red pepper and the marinara sauce and heat to bubbly.
- Spoon into 4 ramekins or oven-proof bowls with straight sides. Put them on a baking rack. I line my rack with parchment paper in case anything bubbles over.
- Make a dent in each bowl and crack an egg into each. Season with salt and pepper.
- Bake until the eggs are done the way each person likes them. Some like them runny and some them hard. Aim for 10 to 15 minutes.
- If using an oven-proof skillet rather than ramekins, reduce heat to 375 and bake a little bit longer.