Eggs in purgatory with friggitelli peppers and bread

Ingredients

For 1 serving

• Eggs2
• Canned peeled tomatoes200 g
• Italian frying peppers5
• Garlic1 clove
• Chili pepperto taste
• Basilto taste
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Wash and dry the friggitelli peppers, leaving them whole with their stems.
2. Heat half the oil in a frying pan over medium heat and cook the peppers for 8 minutes, turning often, until soft and blistered with golden patches; salt them and set aside on a plate.
3. In the same pan heat the remaining oil over low heat with the crushed garlic clove and the chilli for a minute, until the garlic is just golden.
4. Add the peeled tomatoes, crushing them with a fork, salt and simmer over medium heat for 10 minutes, until the sauce thickens; discard the garlic.
5. Make two hollows in the sauce with a spoon, crack the eggs into them, lightly salt the whites, cover and cook over low heat for 5–6 minutes, until the whites are set but the yolks are still soft.
6. Sprinkle with black pepper and torn basil and serve in the pan with the peppers and the bread for dipping.