Let’s Brunch: Italian Baked Eggs and Grapefruit, Champagne, and Vodka Spritz — Recipes from Belinda Smith-Sullivan’s New Cookbook

Ingredients

• 1 tablespoon olive oil
• 1 pound bulk Italian sausage, or links removed from casing
• 1 small onion, chopped
• 1 clove garlic, minced
• 4 cups marinara sauce, store-bought or homemade
• Pinch of red pepper flakes
• 1 tablespoon chopped fresh basil, divided
• 1⁄2 cup grated mozzarella cheese
• 1⁄4 cup freshly grated Parmesan cheese
• 4 large eggs at room temperature
• Kosher salt, to taste
• Freshly ground black pepper, to taste