Hot Italian Sausage Egg and Tomato Stew
Indulge in the bold, comforting flavors of this Hot Italian Sausage Egg and Tomato Stew—a one-pan wonder that’s perfect for brunch, lunch, or a cozy dinner. Featuring spicy crumbled Italian sausage, perfectly poached eggs, and a rich, herb-infused tomato base, this dish packs a satisfying punch in every bite. Infused with garlic, oregano, and fresh basil, it’s a fragrant and hearty option that’s ready in under an hour. Serve it with warm, crusty bread to soak up every drop of the luscious stew. This easy-to-make recipe captures the essence of rustic Italian cuisine while keeping it approachable for home cooks. Perfect for a quick weeknight meal or impressing guests with a dish that looks as stunning as it tastes!
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Recipe Information
Ingredients
- 4 links Hot Italian sausage
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 units Garlic cloves
- 28 ounces Crushed tomatoes
- 1 cup Chicken or vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil leaves
- 4 units Large eggs
- 1 loaf Crusty bread or baguette (optional, for serving)
Instructions
Heat a large skillet or saucepan over medium heat. Add the olive oil.
Remove the casings from the hot Italian sausage links and crumble the sausage into the pan. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the sausage from the skillet and set aside on a plate.
In the same skillet, add the chopped yellow onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the crushed tomatoes, chicken or vegetable broth, and tomato paste. Mix well to combine.
Season the stew with dried oregano, crushed red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
Return the cooked sausage to the skillet, mixing it into the tomato stew. Simmer together for an additional 5 minutes to meld the flavors.
Using the back of a spoon, make 4 small wells in the stew. Crack one egg into each well, being careful not to break the yolks.
Cover the skillet and reduce the heat to low. Cook for 6-8 minutes, or until the egg whites are set but the yolks remain slightly runny (or longer if you prefer firmer yolks).
Remove the skillet from heat. Sprinkle the stew with freshly torn basil leaves.
Serve the Hot Italian Sausage Egg and Tomato Stew immediately with slices of crusty bread or baguette for dipping, if desired.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 14.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
