Eggs in Purgatory: Scrambled eggs in tomato sauce with sausages

Ingredients:

• 450 g raw sweet or hot Italian sausage, cut into 2.5 cm pieces.
• 1 tbsp. l. olive oil
• 1 small onion, chopped
• 150g ciabatta, diced (about 5 cups)
• 2 cups marinara sauce
• 110 g provolone cheese, diced (about 1 cup)
• 1/4 tbsp. grated parmesan
• 0.5 cup fresh basil, torn
• 4 large eggs

Preparation:

1. Heat the olive oil in a 10-inch (25 cm) cast-iron skillet over medium-high heat. Add the sausages and cook, stirring, until golden brown and almost cooked through, 4-5 minutes. Add the onion and cook, stirring occasionally, until softened and lightly golden, 2-3 minutes.
2. Stir in the bread and cook until lightly browned, about 2 minutes. marinara sauce and 2 cups water and bring to a boil. Reduce heat to medium (or move the pan to a cooler part of the fire). Stir in provolone, 2 tablespoons Parmesan, and 1/4 cup basil.
3. Using the back of a spoon, make 4 shallow wells in the tomato mixture; carefully crack 1 egg into each well. Cover the pan and cook until the whites are set but the yolks are still runny, 4 to 9 minutes. Sprinkle with the remaining 2 tablespoons Parmesan and 1/4 cup basil. Season with salt and pepper to taste.
   
   Note
   
   If cooking over an open fire, double the cooking time..