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Eggs in Purgatory

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Some people say that the white of the eggs represents souls looking for purification within the fiery red sauce of this dish! Whether it’s true or not, this is a breakfast or lunch option that’s sure to blow the cobwebs off!

1

Heat the olive oil in a cast iron pan until warm but not smoking hot and add the onions and garlic. Season well and cook in Roccbox for a minute or two – you want them to soften but not to colour!

2

Add the nduja to the hot pan and stir well – you should see the fat start to come out of the spicy meat – before adding the chopped pepper and stirring again.

3

Add the tinned tomatoes and the water and correct the seasoning to taste before returning the pan to Roccbox and cooking on a slightly lower flame for around 4-5 minutes to begin thickening the sauce.

4

Crack the eggs into the pan (as many as you can fit in depending on hunger levels!), season the yolks and return to Roccbox for a further minute or so – you don’t need the eggs to be fully set at this point as they will continue cooking in the pan.

5

Sprinkle over the parmesan and give a final 30 seconds in Roccbox to brown the cheese and set the eggs.

6

Top with basil leaves and serve!

Serves
2
Oven Temp.
450
Ingredients
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 1 garlic clove, chopped
  • 1 roasted red pepper, roughly chopped
  • 2 tbsp nduja
  • 1 tin peeled plum tomatoes
  • 150ml water
  • 3-6 large eggs
  • Basil sprigs to garnish
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