200 ml/7 fl oz passata 1 onion, chopped
1 celery stick , chopped 1 carrot, chopped
1 tablespoon chopped fresh flat-leaf parsley
8 eggs salt


1.Heat the passata in a pan, add the onion, celery,carrot and parsley)seasonwith salt and simmer over a low heat for 20 minutes.
2.Cook the eggs in boiling water for 4- 5 min utes, then remove from the pan, refresh under cold water and shell.
3. Spoon half the sauce onto the base of awarm serving dish, place the eggs on top and spoon the remaining sauce over them.

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