Eggs "Purgatorio"


    8 free range medium eggs
    4 quail eggs
    200 gr roasted peppers
    20 gr ‘nduja spicy soft sausage
    500 gr tomato sauce
    200 ml chicken stock
    4 slices sourdough bread
    Handful fresh basil leaves
    Chervil leaves to garnish
    Extra virgin olive oil

    Serves 4


    Boil the quail eggs for 2 minutes and cool them down in iced water. Peel them and set to one side.

    In a shallow cast iron casserole dish, set the diced roasted peppers and ‘nduja over a low heat.

    Once the ‘nduja has melted, add the tomato sauce, roughly chopped basil and chicken stock. When it starts to simmer, add 4 of the eggs and let them cook slowly.

    Meanwhile, prepare 4 poached eggs, and once almost ready add them to the sauce. Also add the quail eggs at this stage and let them cook for a minute.

    Garnish with the chervil leaves, and serve with the toasted sourdough bread and a drizzle of olive oil.

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