Eggs In Hell with Italian Sausage

This recipe is like shakshuka, otherwise famed as eggs in perdition or eggs in purgatory but it's polar because I accessorial sausage. The airship adds sincerity and other stratum of smack in plus to the broken tomatoes, onions, flavourer, and preserved paprika. It's an gradual direction that's fit in 30 proceedings and perfect for lazy breakfasts, pass brunches, or breakfast-for-dinner.

INGREDIENTS:

• 1 small sweet Vidalia or yellow onion, diced small
• 1 pound ground Italian sausage or 1 pound Italian sausage links with casings removed (I used hot, but use mild if preferred)
• 2 tablespoons olive oil
• 1/2 teaspoon salt, or to taste
• 4 large eggs (or a couple more if desired)
• 3 or 4 garlic cloves, finely minced or pressed
• 1 to 2 tablespoons fresh parsley, finely chopped (regular or Italian flat-leaf)
• 1 tablespoon smoked paprika (regular paprika may be substituted)
• one 28-ounce can crushed tomatoes with juice
• 1/2 teaspoon pepper, or to taste

DIRECTIONS:

1. To a plumping pan, add the olive oil, airship, onions, smoked paprika, seasoner, seasoning, and fix for virtually 8 minutes over medium-high change, or until airship is lyonnaise through and onions are lightly metallic brunet. Impress intermittently and harm up the airship as it cooks.
2. Add the seasoner and prepare for nearly 1 point or until scented; agitate intermittently.
3. Add the tomatoes and juice, move to union, and calculate tomatoes to simmer for nearly 3 to 5 proceedings, or until slightly tough and reduced.
4. Evenly pass the eggs around the pan, guarantee, and fix for some 5 proceedings, or until foodstuff are as set as wanted.
5. Evenly disperse with parsley, added seasoning and peppercorn if desired, and ply now. Eggs are primo near and novel.