Eggs in hell make a great breakfast, brunch or lunch or dinner. It’s also the edible equivalent of wrapping yourself up in a blanket. The sausage adds another layer of flavor in addition to the crushed tomatoes, onions, garlic, and smoked paprika.
The sausage makes the dish heartier and it’s great comfort food. It starts with sauteing some onions, garlic and bell peppers with spices. Fresh chopped tomatoes or canned diced tomatoes are added.
Finally, large eggs are cracked and added directly over the tomato stew, then cooked over low heat. The tomato mixture cooks until it is reduced to a thicker stew.
- 2 tablespoons olive oil
- 1 pound ground Italian sausage or 1 pound Italian sausage links with casings removed
- 1 small sweet Vidalia or yellow onion, diced small
- 1 tablespoon smoked paprika (regular paprika may be substituted)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 3 or 4 garlic cloves, finely minced or pressed
- one 28-ounce can crushed tomatoes with juice
- 4 large eggs
- 1 to 2 tablespoons fresh parsley, finely chopped (regular or Italian flat-leaf)
- To a large skillet, add the olive oil, sausage, onions, smoked paprika, salt, pepper, and cook for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned.
- Stir intermittently and break up the sausage as it cooks.
- Add the garlic and cook for about 1 minute or until fragrant; stir intermittently.
- Add the tomatoes and juice, stir to combine, and allow tomatoes to simmer for about 3 to 5 minutes, or until slightly thickened and reduced.
- Evenly crack the eggs around the skillet, cover, and cook for about 5 minutes, or until eggs are as set as desired.
- Evenly sprinkle with parsley, additional salt, and pepper if desired, and serve immediately. Eggs are best warm and fresh.