Eggs in Purgatory with Turkey Sausage & Egg Whites

Photo: WordRidden · CC BY 2.0 · source

The Italian cousin of shakshuka: a spicy, fennel-scented tomato sauce loaded with turkey sausage, with eggs and extra egg whites poached right in it, then showered with Parmesan and basil. Mop it up with crusty toast.

Ingredients

• 1 lb 93% lean ground turkey
• 1 can (28 oz) crushed tomatoes
• ½ onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 4 large eggs
• 2 cups liquid egg whites
• ¼ cup grated Parmesan
• a few basil leaves, torn
• 3 oz sourdough, sliced and toasted

From your pantry: 2 tsp olive oil, 1 tsp fennel seed, 1 tsp dried oregano, ½ tsp red pepper flakes, salt, pepper.

Instructions

1. Heat the oil in a 12-inch skillet with a lid over medium-high heat. Add the turkey, fennel seed, oregano, pepper flakes and ¾ tsp salt and cook, breaking it up, until browned, 6 to 7 minutes.
2. Add the onion and bell pepper and cook until soft, about 5 minutes. Stir in the garlic for 30 seconds, then the crushed tomatoes. Simmer, stirring now and then, until slightly thickened, 10 minutes.
3. Lower the heat to medium-low. Pour the egg whites in a thin stream over the sauce in a few places and let them set slightly, 2 minutes.
4. Make 4 wells with a spoon and crack an egg into each. Season with salt and pepper, cover and cook until the whites are set and the yolks are still soft, 5 to 7 minutes.
5. Sprinkle with Parmesan and basil and serve straight from the pan with the toast.

Tip: Check the eggs often near the end; a lid traps heat and the yolks go from runny to firm in about a minute.

Nutrition per serving

Good for

Adapted from From A Chef's Kitchen.

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