Step 1

Saute the andouille sausage until the outside caramelizes. Once it is cooked, remove it from the pan and set it aside.

Step 2

Next, add the olive oil to the same pan and scrape up the sausage crispies. Once the oil is hot, add the diced onions and garlic and saute it until the onions are translucent. (About five minutes.)

Step 3

After the onions are cooked, add the salt, pepper, thyme, and fennel seeds. Cook for a minute or two until it is fragrant.

Step 4

Sprinkle the flour over this mixture and stir until the flour is dissolved.

Step 5

Next, add the fresh tomatoes. Cook for another minute or two until the tomatoes are soft.

Step 6

Then add the canned crushed tomatoes and the Tony's Creole Seasoning.

Step 7

Let this mixture simmer uncovered for twenty minutes. Stir as needed.

Step 8

After twenty minutes, if the mixture is too chunky for your liking, blend it with an immersion blender or smash up the tomatoes with a potato masher.

Step 9

Stir in the cooked andouille sausage and hot sauce and add more salt or pepper if needed.

Step 10

With the backside of a spoon, create a small crater-type indention in the sauce for each egg then place the eggs in the tomato sauce.

Step 11

Once all the eggs are in the sauce, cover and simmer for 5 - 8 minutes.

Step 12

Cook until the eggs are your desired consistency - runny yolks or soft-boiled. (Check at 4 or 5 minutes to make sure the eggs don't overcook.)

Step 13

Remove lid and serve.

Step 14

Garnish with salt, pepper, cilantro, or parsley. If you are not dairy-free, or Paleo, crumbling in goat cheese or feta is delicious. You can also eat this with some crunchy bread or warm pita.