Uova alla boscaiola (Eggs poached in tomato sauce)
40 min
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.
miche
1 person made this
Ingredients
Serves: 4
- 150g raw pork sausage, chopped
- 250g sliced mushrooms
- extra virgin olive oil, as needed
- 500ml of tomato passata
- 8 eggs
- 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.
