Guest Chef recipes

The floor is lava

Category: Brunch

Preparation time: 4 minutes & Execution time: 9 minutes

Ingredients for 1 portion:

  1. 1 Egg
  2. 25 gr. Nduja
  3. 150 gr. Pomodorella sauce
  4. 25 gr. Rosolata sauce
  5. 10 gr. Mezzanotte sauce
  6. 4 gr. Spicemix del mondo Chimichurri (Latin America, Argentina)
  7. 4 gr. Spicemix del mondo Peru (Latin America, Peru)
  8. 4 pcs Perla rossa
  9. 10 gr. Crumble Caesar
  10. 25 gr. Double concentrated tomato paste
  11. 1 clove of garlic
  12. 1 scallion
  13. Feta cheese
  14. Parsley
  15. 1 red pepper


  1. Prepare the feta in the shape of a small rock.
  2. Cut the scallion.
  3. Julienne the pepper.
  4. Make the oil from the mezzanotte sauce.


  1. Put the nduja in a pan and saute the garlic.
  2. Add the rosolata sauce, the double-concentrated tomato paste, a little water, and blend.
  3. Add the pomodorella sauce, the spicemix del mondo Peru, the perla rossa, the red pepper and let it cook on low heat for 4 minutes.
  4. Break an egg and add it to the sauce, put a lid on the pot and cook for another 4 minutes so that the egg is cooked.
  5. Remove from the heat, add the feta, the parsley leaves and the onion.
  6. Sprinkle with the oil from the mezzanotte sauce.
  7. Season with the spicemix del mondo chimichuri and crumble caesars.

Special credits to Bistrot ANCHOR for their hospitality.

Chef: Giannis Lazri