Charred Hispi Cabbage with Anchovy Sauce, Soft Eggs, Crispy Capers and Pangrattato

The anchovy sauce is technical to make and very easy to split. The good news is, it doesn’t really matter if you mess it up. You might lose the silkiness, but you won’t lose the flavour. This is one of the tastiest things around and it works well as a brunch dish. Serve with plenty of bread to mop up the sauce!