Food Recipes Italian Baked Eggs With Tomato Sauce 3.7 (62) 1 Review You'll describe our version, which features hot Italian turkey sausage in a rich tomato sauce, as "deliziosa." By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Updated on April 05, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Jen Causey Hands On Time: 15 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts In the Middle East, they call it "shakshuka," and in Italy, it's known as "uova in purgatorio" (eggs in purgatory). Despite the colorful imagery, it's really just eggs cooked in tomato sauce, but that descriptor doesn't nearly do justice to this flavorful and versatile dish. Ready in just 25 minutes, it's equally suited to a weekend breakfast, a hearty brunch, or a busy weeknight dinner. Our version of this classic dish features a rich tomato sauce flavored with spicy Italian turkey sausage for an extra dose of low-fat protein. Atop that sauce, we crack four eggs and then move the entire skillet (or baking dish) into the oven. It only takes 10 minutes for the egg whites to set—leaving the yolks still runny—just enough time to pour coffee or orange juice and set the table. All that's left to do is dip a cheesy, toasty baguette slice into that runny yolk and savor the flavors of this dish as they have for hundreds of years. No wonder it's a classic. Ingredients 1 baguette, halved and sliced lengthwise 1½ tablespoons extra-virgin olive oil 4 ounces low-moisture mozzarella, sliced into 8 pieces 12 ounces hot Italian turkey sausage, casings removed 1½ cups chopped yellow onion 3 garlic cloves, chopped 28-ounce can crushed tomatoes 1½ teaspoons fresh oregano, plus more for serving ¾ teaspoon kosher salt 4 large eggs ¼ teaspoon black pepper Directions Preheat the oven to 400°F. Place baguette slices on a baking sheet, brush them with oil, and top each with 2 slices mozzarella. Bake until the cheese is bubbly and light golden brown, about 12 minutes. Meanwhile, heat a large ovenproof nonstick skillet over medium-high. Add sausage and cook, stirring and breaking it apart with a wooden spoon, until almost cooked through, about 5 minutes. Add onion and garlic to the sausage and cook, stirring, until the onion is translucent, about 3 minutes. To the skillet, add tomatoes, oregano, and salt, and then bring to a simmer, occasionally stirring, until slightly thickened, about 3 minutes. Reduce oven temperature to 375°F. Break the eggs into the sauce, leaving space between them, and then sprinkle with pepper. Transfer the skillet to the oven and bake until the egg whites are set but the yolks are still soft, 7 to 9 minutes. With the skillet out of the oven, top with fresh oregano and serve in bowls with mozzarella toast. Nutrition Facts (per serving) 610 Calories 26g Fat 57g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 610 % Daily Value * Total Fat 26g 33% Cholesterol 266mg 89% Sodium 2146mg 93% Total Carbohydrate 57g 21% Total Sugars 11g Protein 37g 74% Calcium 322mg 25% Iron 6mg 33% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Rate It Print