This recipe, perfect for every single meal (especially for trendy brunches) gets its Dantesque name for its colours. In Naples, where this dish seems to have originated, they say that these ova ‘mpriatorio represent souls trying to escape the flames of purgatory (the tomato). Anyways, everyone can look for their own allegorical interpretation of this dish full of flavour and colour.
I usually side this recipe with basmati rice but, this time, I decided to try something different and give it a brunchy touch, incorporating the pancakes, more typical of breakfast.
| Ingredients for eggs |
• 6 eggs.
• 250 ml. tomato purée.
• 2 cloves of garlic.
• EVO.
• Salt.
• Chili powder.
• Parsley.
| Steps to follow |
• Pour a splash of EVO in a pan over medium heat.
• Stir in 2 cloves of ground garlic.
• When the garlic begins to brown, add the tomato to cook for about 5 minutes.
• Add salt and chili to taste.
• Add the eggs to the tomato and cook with the lid on for about 3 minutes.
• Cover with powdered parsley and serve.
| Ingredients for the pancakes |
• 180 g. of chickpea flour.
• 120 ml. of oat milk .
• 50 g. of diced Serrano ham.
• ½ teaspoon of garlic powder.
• ½ teaspoon of dry yeast.
| Steps to follow |
• Mix the dry ingredients with the oat milk until you get a lump-free butter.
• Add the ham.
• Heat a frying pan over medium heat with a drizzle of oil.
• Pour a tablespoon of butter and let the first side cook until the surface bubbles.
• Once flipped, let cook for another half minute.
Recendo 