Peel onion and garlic, dice.
1-2 clove of garlic, 1 Onion
Pour the grilled peppers into a sieve, drain well and puree finely in a blender or with a hand blender.
300 G pickled grilled peppers*
Heat about 2 tablespoons of olive oil in a pan and sauté the onion and garlic for about 5 minutes. Add the ajvar and the pureed paprika, bring to the boil once and stir in the goat's cream cheese. Season with salt, pepper and a pinch of sugar. If the sauce is too thick for you, add a little vegetable broth.
5 tbsp. native olive oil*
Meanwhile, cook the orecciette in lightly salted water according to package directions.
400 G Orecchiette*
Heat the remaining olive oil in a coated pan and the fried eggs in it. Don't forget salt and pepper.
4 eggs, 5 tbsp. native olive oil*
Rinse the parsley, shake dry, pluck the leaves from the stalks and chop.
1 small bunch parsley
Drain the orecciette and mix with the paprika sauce while it is dripping wet.
Serve sprinkled with the fried eggs and parsley.