This is another example of a recipe that came about due to leftovers in the fridge + it’s cold and I need comfort + I want some freakin tomatoes in my life. One of my Nerd Fitness buddies said the description looked like exactly what he was wanting, so I figured you guys might like it too.
Italian Sausage and Zucchini Ragout with A Fried Egg
Tomato sauce – I actually used a sugar and crap-free jarred prepared variety of marinara (a standard sized glass jar full) and doctored it up with spices because I wanted to see if it could be done without tasting horrible. It wasn’t bad, but I would have much preferred the fresh marinara from this recipe – sans wine, or from this recipe as-is
1 – 1.5 lbs. hot Italian sausage (check your ingredients!)
10 ounces to a pound of crimini (or button) mushrooms, sliced
1 onion, chopped
1 medium zucchini, chopped
Salt & pepper
Coconut oil or grassfed butter
Red pepper flakes
Set a large tall-sided pan over medium heat. Slip the sausages out of their skins into the pan and break up with a spoon into small bits. Brown. Drain most of the fat and add the onions and mushrooms. Sautee until the onions are translucent and the mushrooms are beginning to break down.
Add the tomato sauce and stir. Taste for seasoning – add salt, pepper and red pepper as needed. Cover. Drop the heat to a simmer and let go 20 minutes to half an hour.
In a separate pan, heat 1 Tbsp. coconut oil over medium-high heat. Add the zucchini, hit with salt and pepper and sautee – stirring frequently – 5 minutes or until al-dente. Add to a bowl.
Heat a Tablespoon or so of coconut oil or butter over medium heat. Add the eggs and fry to your liking, seasoning with salt & pepper as you go.
To assemble: zucchini chunks on the bottom, top with a generous half cup or so of sauce, and top with the eggs.