Geoffrey Zakarian's Spicy Eggs in Purgatory

Ingredients

• 8 oz Spicy Italian Breakfast Sausage (sliced into 1/4‑inch rounds)
• 1 Fennel Bulb (trimmed, outer layers removed, sliced thin)
• 1 Yellow Onion (medium, diced)
• 2 Garlic Cloves (minced)
• 4 Anchovy Fillets (rinsed and chopped)
• 1 tsp Smoked Paprika (ground)
• 4 Pepperoncini Peppers (sliced thin)
• 1/4 cup Dry White Wine (Pinot Gris) (optional, adds sweetness)
• 28 oz Canned Crushed Tomatoes (no‑salt added)
• 2 tbsp Capers (rinsed)
• 2 tbsp Fresh Parsley (chopped)
• 1 Green Habanero Pepper (thinly sliced for garnish (use gloves))
• 4 Large Eggs (room temperature)
• to taste Salt
• to taste Black Pepper
• 4 slices Sourdough Bread (cut into points, toasted)
• 1 tbsp Olive Oil (for rubbing toast)

Instructions

1. Render the Sausage

   Heat the cast‑iron skillet over medium‑high heat. Add the sliced spicy Italian sausage and cook, stirring occasionally, until the fat is rendered and the pieces are browned, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

2. Sauté Aromatics

   Add the sliced fennel, diced onion, and minced garlic to the skillet. Cook, stirring, until the vegetables soften and begin to caramelize, about 4 minutes.

   Time: PT4M

   Temperature: medium

3. Add Anchovies and Spices

   Stir in the chopped anchovies, smoked paprika, and sliced pepperoncini. Cook for 1 minute until the anchovies melt into the sauce.

   Time: PT1M

   Temperature: medium

4. Deglaze with Wine

   Pour in the 1/4 cup dry white wine, scraping the browned bits from the bottom of the pan. Let it reduce for about 1 minute.

   Time: PT1M

   Temperature: medium

5. Add Tomatoes and Simmer

   Stir in the canned crushed tomatoes, season with salt and pepper, and bring to a gentle simmer. Reduce heat to low and let the sauce cook, uncovered, for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: low

6. Prepare Egg Cups

   While the sauce simmers, crack each egg into a small bowl (one egg per bowl) to avoid shell fragments. Gently set each egg into the sauce, spacing them evenly.

   Time: PT3M

7. Bake the Eggs

   Transfer the skillet to a pre‑heated oven (300°F). Bake until the egg whites are set but the yolks remain runny, about 10‑12 minutes. If the skillet is very hot, you can turn the oven off after 8 minutes and let residual heat finish cooking.

   Time: PT12M

   Temperature: 300°F

8. Finish with Herbs and Garnish

   Remove the skillet from the oven. Sprinkle the chopped parsley (or tarragon), capers, and sliced green habanero over the top. Add a final pinch of salt and pepper.

   Time: PT2M

9. Toast the Bread

   While the eggs finish, place sourdough slices on a baking sheet, brush lightly with olive oil, and toast under the broiler or in a toaster oven until golden and crisp, about 3‑4 minutes. Rub the warm toast with a cut garlic clove.

   Time: PT4M

   Temperature: high broil

10. Serve

    Serve the skillet directly at the table, scooping out each egg with its surrounding sauce onto a plate. Accompany with the garlic‑rubbed sourdough toast points for dipping.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

18 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g