Spicy Eggs in Purgatory
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 451
- Total Fat
- 27
- Saturated Fat
- 9
- Carbohydrates
- 29
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 22
- Cholesterol
- 230
- Sodium
- 1010
- Total: 1 hr 10 min
- Active: 35 min
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for finishing
2 hot Italian sausage links, casing removed and meat crumbled
1 fennel bulb, outer layer removed, thinly sliced
1/2 Spanish onion, sliced
1 teaspoon anchovy paste
1 teaspoon smoked paprika
2 cloves garlic, sliced
2 pinches dried pepperoncini
1/4 cup dry white wine
One 28-ounce can whole San Marzano tomatoes, hand-crushed
1 tablespoon capers, drained and rinsed
1/4 cup fresh parsley, chopped
4 large eggs, cracked into small individual bowls
Kosher salt and freshly ground black pepper
1 green habanero, minced, optional
1/4 cup grated Pecorino-Romano
Baguette, toasted and rubbed with garlic for serving, optional
Directions
- Preheat the oven to 300 degrees F.
- In a 12-inch cast-iron skillet, heat the olive oil over medium heat. Add the sausage and begin to brown, stirring to break into small pieces, about 4 minutes. Add the fennel and onion and raise the heat to high; continue to cook until the vegetables are softened, about 5 minutes. Add the anchovy, paprika, garlic and a pinch of pepperoncini and cook for 1 more minute. Add the wine and deglaze. Add the tomatoes and bring to a simmer. Allow to simmer and reduce, 10 to 15 minutes. Stir in the capers and half the parsley. Lower the heat.
- Make 4 wells in the mixture, then place an egg into each. Sprinkle the whole dish with salt and pepper. Bake 8 to 12 minutes, depending on how you prefer your eggs. Garnish with the remaining pinch pepperoncini, the habanero if using, the remaining parsley and pecorino. Serve warm with the garlic-rubbed baguette, if using.