When people ask for  a last minutes recipe, so common when you meet somebody  at 6 pm(don’t forget in Italy we eat later than 7 pm),I feel lost. Lost, not because I have no recipe but because it depends on what they have in the fridge.

Anyway if you have  eggs, tomato puree and peppers(in Italy called peperoni),try this simple last minute recipe. Very similar to the Eggs in Purgatory but with an extra hint given by the peppers. Don’t feel lost if you do not have all the herbs named in the recipe, they help with the flavour  but the dish is good even without.

Time  20 minutes                     Servings 2

INGREDIENTS

 2 eggs

1 spring onion ,chopped

3 bell peppers, thinly sliced

 4 peeled tomatoes, crushed with a fork

100g (1 cup)tomato sauce

 2 tsp. paprika powder,

1 tsp.cumin

1 garlic clove

EVOO

5 leaves fresh Basil, chopped

 2 sprigs Parsley, chopped

Half a tsp.fine salt

black pepper

DIRECTIONS

1.In a pan, heat a generous drizzle of oil and sauté the thinly sliced ​​red pepper and chopped spring onion.

2.Sautée the pepper for  10 minutes and once the pepper is sautéed, season with paprika, cumin powder, salt, and pepper

3. Add the crushed peeled tomatoes, tomato puree, basil leaves, and chopped parsley and stir; cook for a few minutes.

4.Crack the eggs directly into the sauce, season with salt, cover, and cook over low heat for 10 minutes.

5.Meanwhile, to accompany the eggs, heat a drizzle of oil in a pan with a sprinkling of paprika, cumin, and a clove of garlic.

6.Toast the bread slices on both sides.

7. Serve the eggs with peppers.

 

As a change

Serve the eggs with crumbled feta (or stracchino, or salted ricotta) and bread slices.

Normally we consider 1 egg per person but if you need to serve more eggs as you like two eggs per person or you’re serving for persons, this quantity of sauce ca be enough for 4 eggs. If more, just double the quantity.

 
Buon Appetito!