Uova al pomodoro piccante

Ingrediënten

• 60 ml extra virgin olive oil — ¼ cup
• 2 eschalots — finely chopped
• 1 stick celery — finely chopped
• ½ bunch flat-leaf parsley — stalks and leaves chopped
• 2 garlic cloves — chopped
• 1 long red chilli — finely chopped, plus extra slices to serve
• 700 g passata — jar
• 4 eggs
• crusty bread — to serve

Bereiding

1. 1

   Heat the olive oil in a saucepan over medium heat. Add the eschalots, celery, parsley stalks, garlic and chilli and cook for 2-3 minutes until the eschalots are translucent and golden.⏱ 3 min

2. 2

   Add the passata and ½ cup (125ml) water and bring to the boil. Reduce the heat to low and simmer gently for 15 minutes.⏱ 15 min

3. 3

   Make small holes in the pan with your spoon then crack the eggs in one by one. Cook for 5-6 minutes until the whites are set but the yolks are still runny.⏱ 6 min

4. 4

   Remove from the heat, top with parsley leaves and extra chilli and serve hot with crusty bread.