ServingS: 4 | TOTAL TIME: 30 MINS \ DIFFICULTY: MEDIUM
Fine fuel, Francesco Mazzei style. Fiery nduja Uovo Purgatoria (eggs in purgatory) to to set you up for a heavenly day joyriding.
INGREDIENTS
8 medium free-range eggs
4 quail eggs
200gr roasted peppers
20gr' nduja
500gr tomato sauce
200ml chicken stock
4 slices sourdough bread
20gr fresh basil
Chervil
Extra virgin olive oil
METHOD
Boil the quail eggs for about two minutes and cool them down in iced water. Peel and set aside for later.
In a shallow cast-iron casserole dish, throw in the diced roasted peppers and nduja on low heat with a glug of olive oil. When the nduja has melted, add the passata, roughly chopped basil and chicken stock.
As it starts to simmer, put in four free-range eggs and cook slowly over the sauce's surface. Meanwhile, poach the four remaining eggs.
When almost ready, add to the sauce along with the quail eggs and let it all cook for a minute or two, then serve on toasted sourdough with a drizzle of olive oil, decorating with chervil.
