Uova in Purgatorio

Good morning all and Happy Thursday!  Hope things are going well for all of you.  Again, I'm probably resharing a recipe I have already shared but it's what's for breakfast this morning and that means it's time to share it again lol.  It is just that delicious.  Spicy isn't a fan of eggs but I am as well as all my residents, so this is absolutely our favorite breakfast.  It is rich and can be heavy so I don't make it that often but we talk for days about it after I do LOL!  Hope you enjoy, stay cool, tell people how much you love them and share your smile with someone that needs it, it won't cost you anything.  Recipe is from "nom nom paleo food for humans"  by Michelle Tam and Henry Fong.

Uova in Purgatorio

1 Tablespoon ghee or fat of choice

1/2 medium yellow onion, cut into 1/4" dice

1/4 pound cremini mushrooms, thinly sliced

Kosher Salt

Freshly ground black pepper

1 pound loose Italian pork sausage

2 cups marinara sauce

1 teaspoon red pepper flakes (I normally leave this ingredient out)

4 large eggs

Preheat the oven to 400°F with the rack in the upper middle position.

Melt the fat in a large skillet over medium heat.  Add the onions and saute until translucent, about 5 minutes.  Toss in the mushrooms and season with salt and pepper.  Cook for 5 minutes or until the moisture released by the mushrooms evaporates.

Add the sausage to the pan, breaking it up with a spatula.  Cook until it's no longer pink.  Pour the sauce onto the meat and add the red pepper flakes.  Stir to combine the ingredients, and cook until the sauce simmers.

Divide the saucy mixture into four 8 ounce ovenproof ramekins or mini cocottes.  Make a small well in the center of each, and crack an egg in it.  Sprinkle salt and pepper on the eggs.  Place the ramekins on a tray in the oven, and bake until the eggs are done to your desired consistency, about 10 to 15 minutes.  Serve immediately.