Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion finely sliced
- 2 garlic cloves, sliced
- 3 tablespoon n’duja* paste
- 2 cups sliced bell peppers
- 2 cups cherry tomatoes
- 1 cup passata
- 1 chili, sliced
- 4 eggs
- 2 tablespoons flatleaf italian parsley
- 2 slices toast
Instructions
- In a large skillet, warm the olive oil over medium heat, add the onion and garlic and saute 5 minutes. Add the nduja paste and stir to dissolve. Add the chili pepper, peppers, tomatoes and stir to combine. Add the passata, season with salt and cook until jammy about 20 minutes.
- Crack 4 eggs into the sauce, cover and cook until desired doneness, about 5 minutes.
- Serve with parsley and toast.
