Eggs "Purgatorio" | Francesco Mazzei
I’ve worked in restaurants all over the world from Rome to London via Bangkok, I’ve learnt under some great chefs and have run restaurants of all types. But to this day, what really gets my heart...
Ingredients
- 8 free range medium eggs
- 4 quail eggs
- 200 gr roasted peppers
- 20 gr ‘nduja spicy soft sausage
- 500 gr tomato sauce
- 200 ml chicken stock
- 4 slices sourdough bread
- Handful fresh basil leaves
- Chervil leaves to garnish
- Extra virgin olive oil
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