240 g rolled oats
400 g tomato puree
560 vegetable broth
1 sprig parsley
extra virgin olive oil
Put the eggs in a saucepan with cold water and cook for 8 minutes starting from boiling.
Cool them immediately with a jet of cold water and peel them.
Peel the carrot, peel the onion and remove any stiffer filaments from the celery.
Rinse the vegetables, dry them and chop them finely with a knife or food processor.
Put the chopped vegetables in a pan with a drizzle of extra virgin olive oil and let it dry over a moderate flame.
Then add the tomato puree, the slightly salted vegetable broth and the oat flakes.
Bring to a boil and cook for 5 to 10 minutes according to the desired consistency.
By cooking for less time you will have a more liquid consistency, alternatively it will be denser.
In any case, stir very often to prevent it from sticking to the bottom of the pot and burning.
In the meantime, wash the parsley, dry it and remove all the leaves and chop finely.
Season with salt, pepper and add half of the chopped parsley.
Serve in individual bowls decorating it with the eggs cut in half, some mixed seeds and the remaining chopped parsley.
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Enjoy your meal!