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Spicy Eggs in Purgatory
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
  • ½ Spanish onion, sliced
  • 1 teaspoon anchovy paste
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, sliced
  • 2 pinches dried pepperoncini
  • ¼ cup dry white wine
  • One 28-ounce can whole San Marzano tomatoes, hand-crushed
  • 1 tablespoon capers, drained and rinsed
  • ¼ cup fresh parsley, chopped
  • 4 large eggs, cracked into small individual bowls
  • Kosher salt and freshly ground black pepper
  • 1 green habanero, minced, optional
  • ¼ cup grated Pecorino-Romano
  • Baguette, toasted and rubbed with garlic for serving, optional
Steps
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