large skillet with lid, recommended to use a cast iron skillet
¼cupred onion, diced
¼lbground Italian sausage
5slicestoasted bread of choiceI prefer garlic bread
In a large skillet over medium high heat, sauté bacon until crispy.
Add diced red onion and stir to combine. Sauté until onions are translucent. Add garlic and sauté for 30 minutes. Don't let the garlic burn!
Add spices and stir to coat. Mix into onion mixture. Add olive as needed until a loose paste forms.
Add in ground Italian sausage and break up in the pan. Sauté until the pink is mostly gone, about 3 minutes.
Add tomato paste and mix well. Sauté until paste starts to brown, about 3 minutes.
Deglaze the pan with the lemon juice (use the liquid to get up the browned bit on the bottom of the pan).
Add in tomato sauce. Stir until well combined. Lower heat to medium and simmer until thickened.
When sauce is thickened, create 5 large craters in the sauce and add one egg to each. Cover with the lid and simmer until the eggs are the cooked to your liking, between 2-4 minutes.
Serve hot immediately with toasted bread of choice. *Optional: top with parmesan cheese and crushed red pepper flakes.
If you're thinking this is too much work for breakfast, make my Meat Sauce with Double Italian Sausage the night before for dinner and use the leftovers for breakfast! I usually put the sauce in cold into the skillet with the eggs and bake at 350 for 15 minutes or until eggs are to my liking!
Add sauce to cover the bottom, but not too much.
Crack each egg into the sauce.
Bake at 350 for 15 or so minutes, until eggs are cooked to your liking.