Eggs in purgatory (Uova al purgatorio)
by Francesco Mazzei
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Ingredients
Store Cupboard
4 quail eggs
salt
200ml of chicken stock
Dairy
8 eggs
Fruit & Vegetables
150g of white onion, finely sliced
500g of large ripe tomato, preferably on the vine, roughly chopped
1 garlic clove, chopped
Oils & Vinegars
3 tbsp of extra virgin olive oil
Salad & Fresh Herbs
10g of basil leaves
20g of fresh basil, roughly chopped
mixed herbs, such as chervil, basil and chives, to garnish
Delicatessen
200g of roasted red peppers, diced
21g of 'nduja, plus extra to serve (optional)
Cheese
10g of pecorino, grated
Bakery
4 slices of sourdough bread, toasted