Matt DobbinsUova All’inferno
Buon giorno! Sundays have always held a special place for me when it comes to breakfast, and I’m excited to introduce you to my unique take on a classic dish, Uova All’inferno. This breakfast creation combines fresh zucchini, ripe roma tomatoes, onions, and Italian sausage, simmered down into a sauce that bursts with delightful flavors. You have the option to poach the eggs separately, allowing you to perfect that ideal yolk consistency. Alternatively, you can nestle the eggs directly into the sauce, that’s my preferred method for a warm, rustic dish. My version of Uova All’inferno, or eggs in purgatory, has been customized over many mornings in my kitchen, often shared with friends and loved ones. To me, sharing recipes is a way of expressing love through food, and I hope you find joy in savoring this dish as much as I do!
Matt’s Uova All’inferno
Ingredients:
For the Sauce:
- 2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 zucchini, diced
4-5 ripe Roma tomatoes, diced
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
4-5 Italian sausage links, sliced
Fresh basil leaves for garnish (I was out today)
Freshly grated Parmesan cheese (optional)
For the Eggs:
- 4 large eggs
Salt and pepper to taste
Instructions:
Heat the olive oil in a large, deep skillet over medium heat. Add the chopped onion and garlic and sauté until they become translucent and fragrant, about 2-3 minutes.
Add the sliced Italian sausage links to the skillet and cook them until they are browned and cooked through, about 5-7 minutes. Remove them from the skillet and set them aside.
In the same skillet, add the diced zucchini and cook for another 2-3 minutes until the zucchini starts to soften.
Add the diced Roma tomatoes, and season the sauce with paprika, red pepper flakes, salt, and pepper. Cook down the mixture for about 15-20 minutes, or until the tomatoes break down and the sauce thickens.
Create small wells or indentations in the sauce using a spoon. Carefully crack one egg into each well. Sprinkle a little salt and pepper over each egg.
Cover the skillet and simmer for about 5-7 minutes or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook a bit longer.
Once the eggs are poached to your liking, return the cooked Italian sausage slices to the skillet.
Serve the Eggs in Purgatory directly from the skillet, making sure each serving includes a portion of the rich, homemade sauce, a poached egg, and some sliced Italian sausage. Enjoy your delicious and spicy Italian-inspired breakfast or brunch!
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