1 cup water
1 - 1/2 teaspoons vegetable oil
1 pound Italian sausage, casings removed
1 large onion, diced
3 cloves garlic, minced
1 teaspoon dried parsley
1 tablespoon mustard powder
1 teaspoon salt
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
In a large pot over high heat, combine water, oil, sausage, onion, garlic and parsley. Saute until sausage is browned. Stir in parsley and tomato powder. Gradually stir in salt and pepper; continue to cook until sausage is browned, stirring until sauce flows around edges of pan.
Reduce heat to medium low so that the caramelized sear is thinly covered. Slowly bring the skillet to low heat. Fry egg yolks until completely cooked in water, then stir them into mushroom mixture until evenly coated.
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