Eggs With Shrimp Sauce

Preparation:

Preparation: Toast the pine nuts in the oven and chop them finely. Also chop the onion and parsley and fry them in a saucepan with 20 g of butter and oil, then add the washed prawns and a pinch of salt; cook for 10 minutes. Add the pine nuts and cook for another 5 minutes, then pour over 5-6 tablespoons of hot water and cook over low heat for half an hour. Then pass everything through a sieve or mixer and keep the sauce aside. Melt 30 g of butter in a large pan and cook the whole eggs, being careful not to break the yolk. As soon as they are congealed but not too much, transfer them with a spatula onto a serving plate and pour the sauce over them.