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1
TO MAKE THE ONION CUPS: Peel and vertically halve the onions, then trim root and tip.
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2
Slice off a small amount of each onion's curved bottom so it will stand upright.
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3
Sprinkle a few pinches of salt over the larger cut face of the onions, meanwhile melt butter over medium heat.
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4
Cook onions, salted side down, in a skillet until face is golden, about 5 minutes.
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5
Remove from heat and, using a fork, peel out the center of the onion a layer at a time until you are left with a cup shaped onion about three layers thick. Set aside the removed centers for the picada topping.
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6
TO MAKE THE PICADA: Coarsely chop the removed onion centers and return them to the skillet with the garlic and cook, stirring occasionally, until browned. You may need to add a little more butter to the pan.
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7
Add the breadcrumbs, chopped pecans, and rosemary to the skillet and stir together with onions and garlic. Remove from heat.
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8
TO FINISH THE DISH: Preheat oven to 400 F. Crack an egg into each onion cup and season with salt and pepper. Pour 1 teaspoon heavy cream over each egg, then divide the picada topping evenly among the cups. Bake until eggs are just set, about 9 minutes. Remove from oven and serve immediately.
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9
TO MAKE THE RED PEPPER PUREE: Preheat oven to 450 F. Roast red peppers on a foil lined pan for 50 minutes, turning once about halfway through.
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10
Remove from oven, bundle foil lining around the peppers, and allow to cool, about 25 minutes.
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11
Discard the seeds and peel of the cooled peppers, then blend the remainder to a puree with fruity olive oil and a few generous pinches of salt to taste.
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12
TO MAKE THE SAGE SAUSAGE PATTIES: Stir together ground pork, sage, rosemary, brown sugar, red pepper flakes, cayenne pepper, paprika, and salt until well mixed.
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13
Divide the pork mixture into evenly sized balls, about 1 1/2 inches across, then flatten into patties about 1/2 an inch thick.
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14
Fry in a cast iron skillet for about 12 minutes, until no longer pink inside, flipping them once about halfway through.
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15
TO FINISH THE DISH: Spoon a little red pepper puree onto each sausage patty and serve.
