Deluxe Eggs Pomodoro

     ...Spellcheck wants them to be "Eggs Pimlico," but I think that's a sponsored correction.  Anyway, I wanted something tasty for dinner last night, but I didn't want to spend forever on it.  Supercharged spaghetti sauce with eggs poached in it seemed like a good way to go--

     If you're using store-bought sauce, go for the good stuff.  I found a high-end brand that claimed it contained nothing more than tomatoes, basil, garlic and olive oil.  It looked good in the jar and it was good.  Avoid the cheap stuff, it's got extra sugar and added water and who knows what.  On the other hand, I did want some extra "stuff," and that was:

     1 hot Italian sausage
     1 sweet Italian sauasage
     2/3 of a container of small porcini mushrooms, or all of it if you prefer
     3 small spring onions or 4 large green onions  (I had some of each)

     Rinse the mushrooms and set them to one side; squeeze the sausages out of their casings into a large non-stick pan (I have one that can't decide if it is a high-sided skillet or a very wide saucepan, but a wok or large frying pan works, too) over medium heat.  Turn the meat over as soon as it browns and mash it out flat, then use a spatula or whatever to break it up.  (Worst case, lift it and use kitchen shears!).

     Slice the mushrooms and add them.

     Slice the onion and set to one side while the meat and mushroom cooks; drain the grease, add the onion, stir it all together and  give the onion a minute to so to get partially cooked, then add the sauce, stir well, and heat it up to an almost-boil.

     Make some divots in it (you're just pushing the meat, etc. out of the way) and crack an egg into each one (you can use however many eggs you like up to full coverage of the sauce, one per serving).  Cover, reduce heat slightly, and let it simmer until the eggs are done -- basically, once the whites are set, just let it be until the yolks are cooked to your preferred degree.

       Serve in bowls, lifting the poached egg out with a ladle and adding a proportionate amount of sauce.  It's warm and complex and filling, and looks pretty fancy for something so simple to prepare.