Last Thanksgiving, we flew to France and spent a week cooking in Julia Child’s former home in Provence (you read that right). You can read more about our trip on Extra Crispy and try my Duck Cassoulet with Fried Eggs, inspired by Julia.
3 slices thick cut bacon, chopped
1 lb chipolata sausage
1 large yellow onion, diced
3 cloves garlic, thinly sliced
1 tablespoon tomato paste
½ teaspoon aleppo pepper
2-15 oz cans cannellini beans, drained and rinsed
1 ½ cups canned chopped tomato
2 cups chicken broth
¼ teaspoon freshly ground nutmeg
Optional: 1 cup shredded duck confit
6 large eggs
½ cup panko bread crumbs
Coarse salt and freshly ground black pepper to taste
- Place bacon in a large ovenproof skillet over medium. Cook bacon until crispy and brown, 6–8 minutes. Transfer to a bowl with a slotted spoon and set aside. Pierce sausage all over with a fork and add to skillet. Cook, covered, flipping halfway through until browned and cooked through, about 10 minutes. Transfer to a cutting board, allow to cool slightly and slice into ½-inch rounds.
- Add onion to same skillet over medium and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and aleppo pepper and cook for an additional minute. Add beans, chopped tomatoes, chicken broth, nutmeg and season with salt and pepper to taste. Bring to a simmer and cook until slightly reduced, about 5 minutes.
- Add bacon, sliced sausage and duck confit (if using) back to skillet and continue to cook until thickened, 5–7 minutes. Lower heat to medium-low and using the back of a large spoon, make 6 wells and crack the eggs into each. Season with salt and pepper, cover and cook until egg whites are slightly set, about 5 minutes.
- Preheat broiler with rack in the highest position. Toss breadcrumbs with a drizzle of olive oil in a small bowl and season with salt and pepper to taste. Sprinkle breadcrumbs on top and broil until eggs are just set and crust is golden brown, 1–2 minutes (watch closely! Broilers vary in intensity). Serve immediately with a glass of wine (we won’t judge). Bon Apetit!