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
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.