Eggs in purgatory with country bread and turnip greens

Ingredients

For 1 serving

• Eggs2
• Canned peeled tomatoes250 g
• Garlic1 clove
• Chili pepper0.5
• Basil3 g
• Pecorino10 g
• Broccoli rabe200 g
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. Put a pan of water on for the turnip tops. Meanwhile trim the turnip tops, keeping the tender leaves and florets, and wash them well.
2. In a frying pan with a lid heat half the oil over medium-low heat with half the garlic, sliced, and the chilli for a minute, until the garlic sizzles without colouring. Add the peeled tomatoes crushed with a fork and a pinch of salt and cook for 10 minutes, until the sauce thickens.
3. When the water boils, salt it and cook the turnip tops for 5 minutes, until the stalks are tender; drain well.
4. With a spoon make two hollows in the sauce, crack the eggs into them, lightly salt the whites, cover and cook over low heat for 5–6 minutes, until the whites are set and the yolks still soft.
5. Meanwhile sauté the turnip tops in another pan with the remaining garlic and oil over medium heat for 3 minutes, until well flavoured.
6. Finish the eggs with torn basil and grated pecorino and serve with the friarielli and the bread to mop up the sauce.