1 Heat oil in a large ovenproof skillet over medium. Sprinkle the chicken gizzards and necks with 1⁄2 teaspoon each of the salt and black pepper. Arrange in the skillet in a single layer, and cook until browned on 1 side, 6 to 8 minutes.
2 Stir in the onions and bell pepper. Cook, stirring often, until the onions begin to brown, 10 to 12 minutes. Remove from the heat, and stir in the stock and wine.
3 Return the skillet to medium, and bring the mixture to a simmer. Add the bay leaves and red pepper flakes. Cook, stirring, until the liquid is reduced by about half, about 10 minutes. Cover, reduce heat to low, and simmer until the gizzards are tender, about 45 minutes.
4 Remove and set aside the gizzards and necks; keep warm. Add the tomatoes to the skillet; stir to combine. Cook, stirring often, until the tomatoes are softened, about 10 minutes. Stir in the tomato paste, and simmer 5 minutes. Stir in the nutmeg, and the remaining 2 1⁄2 teaspoons salt and 1⁄2 teaspoon black pepper. Remove from the heat, and let stand 10 minutes. Remove and discard the bay leaves.
5 Preheat the oven to 375°F. Return skillet to medium, and bring to a simmer. Make 4 wells in the tomato mixture; crack 1 egg into each well. Bake in the preheated oven until the egg whites are set, about 10 minutes. Let stand 2 minutes before serving. Serve with the reserved chicken gizzards and necks.
To Drink: Grenache, American rosé, sparkling Shiraz, amber beers, hard ciders
Serve with: Braised greens; beans and field peas; avocado; buttermilk dressing; tomato, grits, or pork dishes
Recipe courtesy of SOUL by Todd Richards, published by Oxmoor House (£30.00)