Uova al Purgatorio

• ½ small onion
• 1 cup cooked italian sausage
  usually pork seasoned with fennel and other spices
• 2 x cloves garlic
• 1 ½ Tablespoon extra virgin olive oil
  1 Tablespoon for cooking, ½ for finishing
• 1 Tablespoon fresh oregano, finely chopped
  or 1 teaspoon dried
• 2 Tablespoons fresh basil, finely chopped
  or 2 teaspoons dried
  
• 1 cup marinara or tomato sauce
• Salt and pepper
• 2 x eggs
• 1 burrata ripped into 4 pieces
  an Italian cow milk cheese made with mozzarella and cream
• 2 slices crusty bread

Step 1
Preheat oven to 190°C (375°F).

Step 2
Finely dice the onion, garlic and sausage.

Step 3
Heat 1 Tablespoon of oil in an oven-safe skillet. Add the onion, garlic and sausage and sauté for 5–7 minutes.

Step 4
Remove from heat, add the oregano, basil and marinara sauce and then mix together. Season with salt and pepper to taste.

Step 5
Create 2 holes or dents in the sauce for the eggs, ensuring both are far apart from each other. Break the eggs into these dents and sprinkle each with a little of the surrounding sauce.

Step 6
Transfer the skillet to the oven and bake until the egg whites are set and the yolks are still soft, about 7–9 minutes.

Step 7
While the eggs bake, toast your bread.

Step 7
Remove the egg bake from the oven and add in the ripped burrata. Top with fresh basil and a drizzle of olive oil. Enjoy with crusty bread and a cup of Italian coffee.