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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 (optional) 1 tsp calabrian chile paste (in place of habanero/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 | |
| 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 if using and cook for 1 more minute. Add the wine and deglaze. Add the tomatoes and bring to a simmer. Add the habanero/Calabrian chili paste and stir to incorporate. 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 10 to 15 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. | |
Excellent | |
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