Ingredients

• 8 large eggs
• 4 cups (approx. 600g) ripe fresh tomatoes, diced
• 1 large red onion, thinly sliced
• 4 spicy Italian sausages (about 12 oz / 340g), sliced
• 1 small Calabrian chili pepper (or 1/2 tsp red pepper flakes)
• 4 tbsp extra-virgin olive oil
• Salt, to taste

• 1 garlic clove, minced
• Fresh parsley, oregano, or basil (to sprinkle at the end)
• Grated Parmigiano Reggiano or Pecorino cheese for serving

👨‍🍳 Method: Step-by-Step

1. Sauté the Onions & Sausage:
   In a large skillet, heat olive oil over low heat. Add sliced onion and cook gently, covered, for 5–6 minutes until translucent. Add sliced sausage and continue to sauté until slightly browned.
2. Add Tomatoes & Chili:
   Add the diced tomatoes to the pan, stir, and sprinkle with a pinch of salt. Cook gently for another 10 minutes, partially covered. Halfway through, stir in the chili pepper (whole, sliced, or flakes).
3. Make Egg Wells:
   Use the back of a spoon to create 8 small wells in the tomato-sausage mixture. Crack an egg into each well.
4. Cook the Eggs:
   Cover the skillet and cook over low heat for about 5–7 minutes, until the whites are set and yolks are still soft. (For extra texture: separate whites and yolks; cook whites first, then gently nest yolks on top for the final minute.)
5. Finish & Serve:
   Season with a pinch of salt. Garnish with herbs or cheese if desired. Serve hot with rustic bread or warm focaccia.