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Breakfast | |
| 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 (or left over sauce) 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 | |
| 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. | |
Unrated | |
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