Eggs Pomodoro Rides Again!

     Now there's a pulp story you'd not forget!

     But what it was last night was dinner.  I like Eggs Pomodoro, especially when the weather is cold.  It's a tasty, hot, filling meal that doesn't take a lot of effort to cook.

     Start with the base -- here, Italian sausage, fresh mushrooms, sliced fresh cherry tomatoes, onion and half a green bell pepper.  The sausage and green pepper each got a little chipotle powder.  The sausage went in first and I drained the fat immediately after adding the mushrooms.

     When that's done, pour good pasta sauce over it and stir; I found a nice imported tomato/basil version marked "no sugar added."

     Once that's bubbling, add the eggs and cover until they're done enough to suit you.  Tam didn't want any, so I kept them to one side.

    We devoured our dinner, so no photo of the plated version.  But there is this:

     Leftover sauce can come back as omelette filling the next morning.  It's as good in eggs as eggs are in it!