Uova al Pomodoro is usually known in English as "Eggs in Purgatory." My version has a bit more pomodoro than uova, and thus the name gets flipped around:
One whole sweet Italian sausage
One whole hot Italian sausage (unless you're wary of heat.)
One small onion or 3 or 4 green onions, chopped
Maybe some carrot, also chopped (I have some tricolors: white, purple and orange)
Maybe a pepper, diced. Try whatever appeals -- hot, sweet, mild
One large or three small fresh tomatoes
One can of crushed tomatoes.
Tomato sauce as needed.
"Italian" spice mixture (basil and a touch of garlic will do, plus a little thyme and rosemary)
Olives and chives for garnish if desired.
Using a large skillet, squeeze the sausages from their casings and brown, mashing it into to small bits as you go. Drain well when done. (These are good-sized sausages. A half-pound of meat. +/-, is about enough. Ground beef can be substituted for a milder version. Ground turkey and fresh spinach, maybe? Worth a try!)
While the sausage is cooking, use another pan to saute the onion and other fresh veggies except tomatoes in a very small amount of light olive oil or butter; add them in after the remainder has heated up well and cook until the onion starts to go translucent.
Pour the crushed tomatoes over the sausage; add spices and stir, then stir in the sauteed veggies.
You want enough liquid so the surface is level and the mixture doesn't look dry. Add tomato sauce if needed. Cover and bring to a low boil.
Crack ~4 eggs over the mixture. Grind pepper over them if desired. You can push little "wells" for them into it if you like. Cover again and simmer for 3 minutes of liquid yolks, 6 for soft, longer if you want 'em really firm. As long as you don't burn the sauce, it'll be fine. When the egg white is set, it's ready and from there on, you're just getting the yolk the way you want it.
Serve in bowls. Sprinkle with chopped olives, parsely and/or chives to taste.
Had it for brunch today. Yum!
T. R. MCELROY'S STREAMLINED TELEGRAPH KEYS
8 months ago