Volcano egg

15 minutes / 2 people
Volcano egg


Slightly roast the bread in the oven or under the grill for a couple of minutes and top with the Saclà Peperonata already warmed up in the microwave. Meanwhile fry the eggs of quail in little olive oil and display on top of the Saclà Peperonata.
Season with salt and freshly ground black pepper and serve warm with a glass of Tuscany red wine such as Chianti Classico or Rosso di Montepulciano. This is a perfect TV dinner!


  • 2 slices of whole bread
  • 100g / 3.50 oz Saclà Peperonata
  • 2 eggs of quail (or your favourite eggs)
  • Olive oil
  • Salt and pepper