Pickled eggs - Piedmont

6 boiled eggs (12 quail)

250 ml chopped parsley

1 clove garlic (4 cloves)

4 tbsp. tomato puree (Passata di pomodoro)(I took the tomatoes in own juice)

6 PCs fillet of anchovy (10 pieces, a jar of anchovies in oil 80 g)

500 ml olive oil(delila with vegetable)

2 tbsp. vinegar Rioja

2 tbsp. sweet chili sauce

1 small chilli, deseeded(took Tabasco)

1 coffee spoon of sugar

* Chop with a knife parsley, garlic and anchovies.

* Put everything in a bowl, add the tomato paste and olive oil, whisk.

* Put the eggs in a jar, pour marinade over, cover tightly and refrigerate overnight.

* To lay eggs, watering marinade with fresh baguette.