Onion Cup Eggs Picada with Sage Sausage and Red Pepper Puree

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.

Aug 01, 2024