Eggs Poached in Calabresa and Tomato Sauce

Sauté the diced calabresa sausage along with the onion and bell pepper in a skillet until lightly browned.

Add the minced garlic to the sautéed mixture and continue cooking for another moment.

Incorporate the can of peeled tomatoes and dried seasonings of your choice, cooking to form a thick tomato sauce.

Create wells in the sauce and place the eggs directly into the skillet, adding the desired quantity.

Cover the skillet and allow the eggs to poach in the steam of the sauce until they reach your desired consistency.

Finish the dish by sprinkling fresh basil leaves over the sauce and eggs.

Serve immediately, accompanied by slices of Italian bread for soaking up the sauce.