Uova alla boscaiola (Eggs poached in tomato sauce)
These Boscaiola eggs, cooked in a frying pan with sausage, mushrooms and tomato passata are a delicious Italian-style brunch dish that doesn't take much effort. Serve with slices of crusty bread to mop up the tomato sauce.
1 person made this
150g raw pork sausage, chopped
250g sliced mushrooms
extra virgin olive oil, as needed
500ml of tomato passata
salt and pepper, as needed
bread to serve
Method Prep:10min › Cook:30min › Ready in:40min
Heat a pan over high heat; add sausage and cook until browned, stirring often, about 5-7 minutes.
Add the sliced mushrooms to the pan; cook and stir for 10 minutes or until browned. Season with salt and set aside.
Preheat oven to 200 C / Gas 6. Lightly oil 4 individual, wide baking dishes.
Crack two eggs into each dish one at a time, making sure the egg yolks remain intact. Here is a little trick: Crack the egg into a glass or a cup first, then gently slide them in. Spoon some tomato passata around eggs and season with salt. Bake for 15 minutes in preheated oven.
Add some of the sausage and mushroom mixture to each baking dish and bake for 5 minutes; serve warm.