Onion Cup Eggs Picada with Sage Sausage and Red Pepper Puree
Serves: 4 servings
Ingredients:
22
Elevate your breakfast experience with this exquisite dish, featuring flavorful onion cup eggs picada paired with savory sage sausage and a vibrant red pepper puree. Deliciously complex in flavors and textures, this recipe is sure to impress your taste buds and elevate your morning routine.
Ingredients
For Onion Cup Eggs Picada | |
|---|---|
| 4 | onions |
| 4 | eggs |
| 1 | teaspoon unsalted butter |
| 4 | teaspoons heavy cream |
| salt | |
| pepper (black or white) | |
| 1 | tablespoon olive oil |
| 1 | cup fresh bread crumbs |
| 1 | cup pecans, chopped and toasted |
| 1 | clove garlic, coarsely chopped |
| 1 | teaspoon rosemary, coarsely chopped |
For Sage Sausage with Red Pepper Puree | |
| 4 | red peppers |
| 2 | tablespoons fruity olive oil |
| salt | |
| 1 | pound ground pork |
| 1 | tablespoon sage, coarsely chopped |
| 1 | tablespoon rosemary, coarsely chopped |
| 3 | teaspoons brown sugar |
| 1 1⁄2 | teaspoons red pepper flakes |
| 1 1⁄2 | teaspoons cayenne pepper |
| 1 1⁄2 | teaspoons hot Hungarian paprika |
| 1⁄4 | teaspoon salt |
Instructions
For Onion Cup Eggs Picada | |
|---|---|
| 1. | Begin by preparing the onion cups. Peel and vertically halve the onions, then trim the root and tip. |
| 2. | Slice off a small amount from the curved bottom of each onion to allow them to stand upright. |
| 3. | Sprinkle a few pinches of salt over the larger cut face of the onions. In a skillet, melt butter over medium heat. |
| 4. | Cook the onions, salted side down, until the face is golden, approximately 5 minutes. |
| 5. | Remove the skillet from the heat. Using a fork, carefully peel out the center of the onion layer by layer until you are left with a cup-shaped onion about three layers thick. Set aside the removed centers for the picada topping. |
| 6. | To make the picada topping, coarsely chop the removed onion centers and cook them with garlic in the skillet until browned. You may need to add a little more butter to the pan. |
| 7. | Add breadcrumbs, chopped pecans, and rosemary to the skillet. Stir together with onions and garlic, then remove from heat. |
| 8. | To finish the dish, preheat the oven to 400°F. Crack an egg into each onion cup and season with salt and pepper. Pour 1 teaspoon of heavy cream over each egg, then divide the picada topping evenly among the cups. Bake until the eggs are just set, about 9 minutes. Remove from the oven and serve immediately. |
For Sage Sausage with Red Pepper Puree | |
| 1. | Start by making the red pepper puree. Preheat the oven to 450°F. Roast the red peppers on a foil-lined pan for 50 minutes, turning once halfway through. |
| 2. | Remove the roasted red peppers from the oven, bundle the foil lining around them, and allow to cool for about 25 minutes. |
| 3. | Discard the seeds and peel from the cooled peppers. Blend the remainder to a puree with fruity olive oil and a few generous pinches of salt, to taste. |
| 4. | To make the sage sausage patties, combine ground pork with sage, rosemary, brown sugar, red pepper flakes, cayenne pepper, paprika, and salt until well mixed. |
| 5. | Divide the pork mixture into evenly sized balls, approximately 1 1/2 inches across. Flatten into patties about 1/2 inch thick. |
| 6. | In a cast-iron skillet, fry the sausage patties for about 12 minutes, until they are no longer pink inside. Flip them once halfway through the cooking process. |
| 7. | To finish the dish, spoon a dollop of red pepper puree onto each sausage patty and serve. |
Published on Aug 01, 2024 by Luminița