'Perfect for any brunch, Italian sausage and green habanero bring the HEAT to Geoffrey\'s eggs in purgatory! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/3kd3ldZ Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spicy Eggs in Purgatory RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 1 hr 10 min Active: 35 min Yield: 4 servings 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 1/2 Spanish onion, sliced 1 teaspoon anchovy paste 1 teaspoon smoked paprika 2 cloves garlic, sliced 2 pinches dried 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 Directions 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 and cook for 1 more minute. Add the wine and deglaze. Add the tomatoes and bring to a simmer. 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 8 to 12 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #Eggs #TheKitchen #FoodNetwork Geoffrey Zakarian\'s Spicy Eggs in Purgatory | The Kitchen | Food Network https://www.youtube.com/watch?v=6Tj4aPbS6zk&feature=youtu.be'
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