Categories: Breakfast
Ingredients
- 1 tbsp olive oil
- 1 lb hot Italian sausage, cut into 1-inch pieces
- 1 small onion, chopped
- 5 oz Ciabatta bread, cubed
- 2 cups marinara
- 4 oz provolone cheese, diced
- 1/4 cup shredded Parmesan
- 1/2 cup fresh basil, torn
- 4 large eggs
- Kosher salt and black pepper
Directions
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Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. Add the sausage; cook, stirring occasionally, until browned and almost cooked through, 4-5 minutes. Add the onion and cook, stirring occasionally, until softened and slightly golden, 2-3 minutes.
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Stir the bread into the sausage mixture and cook until lightly toasted, about 2 minutes. Add the marinara and 2 cups water; bring to a simmer. Reduce the heat to medium. Stir in the provolone, 2 tbsp Parmesan and 1/4 cup basil.
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Use the back of a spoon to make 4 shallow wells in the tomato mixture; carefully crack 1 egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 4-9 minutes. Sprinkle with the remaining 2 tbsp Parmesan and 1/4 cup basil. Season with salt and pepper.