Uova in Purgatorio Rustica con Salsiccia

1.In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Add the diced red and yellow bell peppers to the skillet and cook for another 5 minutes until softened.

3.Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

4.Add the crumbled Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7-10 minutes.

5.Once the sausage is cooked, stir in the crushed tomatoes, smoked paprika, dried oregano, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

6.Using a spoon, create four small wells in the sauce and carefully crack an egg into each well. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks remain runny. Adjust the cooking time to your preference for yolk doneness.

7.Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with fresh basil leaves and serve immediately with grated Parmigiano-Reggiano, if desired.