This afternoon, I made a late lunch out of garlic, sausage, potatoes, and a can of tomatoes. Then cracked a few eggs into them and delighted in the outcome. I used breakfast sausage because most of the premade sausages don’t appeal to me. Sweet Italian sausage links aren’t at all similar to what we ate in Bologna, and I don’t particularly care for the abundance of fennel seed. If they or any other type of sausages appeal to you, please, use them to your taste. I also normally use red potatoes but had a lot of leftover brown russet potatoes left over from St. Patrick’s day, so threw those in instead. Versatility is the heart of this recipe, and that means it will always be delicious. Accompany this one dish delight with sliced baguette and lots of freshly grated Parmigiano-Reggiano.
Rustic Sausage and Tomato Stew
Serves three hungry people
2 medium sized red or brown russet potatoes, medium dice1 28 oz can of diced tomatoes
16 oz Breakfast style pork sausage
6 large eggs2 large sprigs fresh thyme
about 4 handfuls of fresh arugula
Warm about two tablespoons olive oil in a large, deep sauté pan over medium high heat, add garlic and stir until fragrant. Add sausage and brown about five minutes stirring occasionally. In the meantime dice potatoes and add to the pan along with the can of tomatoes plus one canful of water and fresh thyme. Cook until potatoes are tender 15-20 minutes on medium low heat. Reduce heat to low.
One at a time crack each egg into a small bowl and arrange over the tomato mixture. Cover and cook until eggs are just set about 8 minutes or so, whites will be completely set and yolks will be slightly firm to touch.
Serve in shallow pasta dishes and garnish with a few handfuls of torn arugula and sea salt.