Chop the shallot and brown it in a large skillet. Put in the frozen minestrone, add the tomato puree and dilute with a glass of water, season with salt and add chili pepper to taste. Let it cook on a low flame for about 30 minutes, be careful that the sauce does not get too dry, if necessary add more water. Using a teaspoon, form 4 hollows about 8 centimeters wide, break one egg at a time and place one egg inside each hollow. Cover with the lid and leaving the heat on low, finish cooking for a few minutes until the egg is slightly set. Meanwhile, mix the sour cream with the honey, oil, salt and pepper. Sprinkle the sauce over the gravy and top with fresh parsley and serve immediately. You can also prepare the recipe in single portions using small pans.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”