Uova piccanti al basilico "purgatorio"
This classic Neapolitan recipe by Sartoria restaurant translates as "eggs in purgatory" and features eggs poached in a fiery tomato sauce accompanied by chunks of crusty bread. A perfect hangover-busting brunch dish!
- 8 free-range medium eggs
- 4 quail eggs
- 200g roasted peppers
- 20g 'nduja
- 500g tomato sauce
- 200ml chicken stock
- 4 slices sourdough bread
- 20g fresh basil
- Extra virgin olive oil
- First, boil the quail eggs for about 2 minutes and cool them down in ice water. Peel them and set aside for later
- In a shallow cast iron casserole dish, put the diced roasted peppers and 'nduja and cook on a low heat. When the 'nduja is melted, add the tomato sauce, roughly chopped basil and chicken stock
- When the mixture starts to simmer, crack the 4 eggs into the pan and let them cook slowly
- Meanwhile, prepare 4 poached eggs. When almost ready, add to the sauce. along with the quail eggs and let them cook a minute
- Serve with toasted bread, a drizzle of olive oil and decorate with chervil