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SERVES:
2

INGREDIENTS:

2 links hot Italian sausage, casings removed and crumbled

1/2 small onion, thinly chopped

approx. 2-3 cups chopped rapini leaves
1/3 cup water

approx. 1 1/2 cups marinara sauce
1/4 cup water

4 large eggs
grated parmesan cheese for garnish

country toast as needed

PROCEDURE:

Preheat the oven to 400 degrees and use a medium size, nonstick, oven proof pan to brown up 2 crumbled links of hot Italian sausage.

While the sausage is browning up, take a minute to thinly chop half of a small onion and also remove and discard the larger, tougher stems from the rapini, and rough chop the leaves.

Once the sausage has browned up and is cooked all the way through, take it out of the pan, add a little more oil to the pan and saute the onion until that softens up.

At that point add the chopped rapini, add 1/3 cup water and put a lid on top to help steam the rapini.

Let that cook along until the rapini is tender crisp, then add the cooked sausage back to the pan, add as much marinara sauce as you like, add another 1/4 cup water to thin it out a bit and, while that is coming up to a simmer, crack and add 4 large eggs separately into the pan.

The idea is to let that cook along for a few minutes to start setting up the eggs from the bottom, and then place the pan into the preheated oven to finish cooking the eggs to your liking.

Then divide it in half and very carefully slide each half out onto plates with toast on the side.

HINTS:

Use regular Italian sausage instead of hot if you like.

Sprinkle with grated parmesan cheese before serving.

Rapini is also known as "broccoli rabe" and, although it looks a little bit like broccoli, it's actually in the turnip family and, because of that, it tends to be a little bit bitter.