Prep time 45 minutes
4 cloves of garlic, thinly sliced
6 anchovy fillets
2 sweet red peppers, cubed
1 cup tomato pasata
2 tsp of harissa paste
¼ cup of Cucina D’Oro Cooking Cream
Salt and pepper
Bunch of coriander for garnish
Toasted sourdough bread for wiping up all that yummy sauce
Heat some olive oil in a cast iron skillet over medium heat. Fry the garlic for a few minutes before adding the anchovies. Cook and stir while the anchovies break down, and then add the peppers. Cook, loosely covered, for about 25 minutes, adding small amounts of water where necessary to loosen it up. Then add the harissa, the cream and the tomato.
Season and cook for ten more minutes. Take off the heat and blend the sauce to the desired consistency. Transfer back to the pan and back onto a low heat. Create 4 pockets in the sauce with the back of a spoon and crack the eggs into each one. Cook loosely covered on until the eggs cook through.
Serve for a lavish brunch topped with copious amounts of coriander and plenty of crusty sourdough.
Recipe and photography by Julia Ripard for Served Issue 21
Featuring Cucina D’Oro Cooking Cream imported by Quality Foods