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Egg Indulgency

Your Chef:

Giovanni Ranallo

A wholesome rustic dish to share with friends and family

This is your time to cook! Follow the recipe and instructions below & upload a photo of your completed dish to enjoy!​

Preparation Time

25 mins


25 min

No. of Servings





  • 4/8 eggs
  • 2 onions
  • 2 bell peppers
  • 2 sticks of celery
  • I loaf rustic bread
  • 1 jar of petted olives
  • 6 small tins of chooped tomato
  • 2 small tins of passata


  • 1 small tub of dried basil and
  • 1 small tub of origano and
  • 1 small tub garlic powder and
  • 1 small tub chilli flakes
  • 1 small bottle olive oil.
  • Salt and pepper

Equipment List

  • 1 shallow frying pan 30cm with lid
  • 1 5lt saucepan with lid
  • bread knife
  • kitchen knife
  • 2 chopping boards
  • wooden spoon
  • ladel
  • flat ladel
  • tin opener

Recipe & Instructions


Finely dice 2 onions 2 bell peppers 2 sticks of celery.
Cook the vegetables in a pot until lightly browned and softened add salt, pepper and a little olive oil.


Add 6 small tins of tomato passata or diced tomato and simmer for about 20 mins.


5 minutes before the end add 1 jar of petted olives, dried basil and origano and garlic powder and just a ½ teaspoon of chilli flakes and finally 2 table spoons of olive oil.

Put a generous amount of sauce in a flat frying pan cover the pan. 


When the sauce starts to lightly boil make little coves in the sauce and gently break 1 egg into each cove. 

Cover the pan with a lid and let simmer for 5 to 10 mins, depending how you like your eggs cooked.


Once cooked take off lid season with salt and pepper. 

Serve with fresh bread.

The dish is ready.

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