Skillet Eggs in Purgatory
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
Skillet Eggs in Purgatory sits in the Breakfast section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon extra virgin olive oil, avocado oil, ghee, or fat of choice
- ½ cup finely diced onion
- ¼ pound cremini mushrooms, thinly sliced
- Magic Mushroom Powder, or Diamond Crystal kosher salt
- 1 pound bulk Italian sausage
- 2 cups marinara sauce
- 1 teaspoon red pepper flakes
- 4 large eggs
- Freshly ground black pepper
- ¼ cup minced Italian parsley, skippable
Method
Warm the oven to 400°F with the rack in the upper-middle position. Warm a wide skillet over a medium burner and swirl in the extra virgin olive oil or fat of choice when the pan is hot.
Tip in the onions and saute until translucent, about 5 minutes.
Turn in the mushrooms and add ½ teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt. Leave for 5 minutes, stirring frequently, until the moisture released by the mushrooms evaporates.
Tip in the sausage to the pan, breaking it up with a spatula. Leave the sausage until it’s no longer pink.
Tip the marinara sauce into the pan and mix in the red pepper flakes. Continue cooking the meaty sauce until it starts bubbling.
Divide the spicy meat sauce into four 8-ounce ovenproof ramekins or mini cocottes. Put the containers on a rimmed baking sheet.
Use a spoon to make a small well in the center of the sauce and pour a cracked egg into each one. Scatter Magic Mushroom Powder (or salt and black pepper) on top of the eggs.
Set the ramekins on the rimmed baking sheet into the hot oven. Roast until the egg whites are cooked through and the yolks are your desired consistency, about 10 to 15 minutes.
Top with minced Italian parsley if desired, and serve with a big green salad!
Kitchen notes
- No ramekins?
- No problem!
- If you don’t have cute little ramekins or mini cocottes, cook the spicy meat sauce in an oven-safe skillet.
