Eggs in Purgatory Recipe - Great British Chefs

Ingredients

• 4 quail eggs
• 8 eggs
• 150g of white onion, finely sliced
• 2 tbsp of extra virgin olive oil
• 500g of large ripe tomato, preferably on the vine, roughly chopped
• 1 garlic clove, chopped
• 10g of basil leaves
• salt
• 200g of roasted red peppers, diced
• 20g of 'nduja, plus extra to serve (optional)
• 20g of fresh basil, roughly chopped
• 200ml of chicken stock
• mixed herbs, such as chervil, basil and chives, to garnish
• 10g of pecorino, grated
• 4 slices of sourdough bread, toasted
• extra virgin olive oil
• 'nduja