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Eggs with Nduja Salami - Uova ca 'Nduja

Prep: 5          Cook: 15          Total: 20          Serves: 4

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WEB_Nduja-and-Eggs

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WEB_Eggs-and-Nduja-with-Kale
WEB_Eggs-and-Nduja-with-Kale

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The Italian answer to poached egg on toast: Uova ca 'Nduja. This is a welcome alternative to the traditional egg on toast that'll get you firing on all four pistons!

If you want the flavour of the Nduja without the intense heat, then use less Nduja

Recipe variant: Try adding wilted kale or baby leaf spinach to the tomato sauce

Ingredients

1 tbs extra-virgin olive oil 1 garlic clove, crushed

½ onion finely chopped

100g of Nduja

440 grams tomato passata or a tin of good quality chopped tomatoes

1 sprig basil, rinsed and dried

eggs

2 - 4 slices of Sourdough bread*

Black pepper, freshly ground

 

Finely grated pecorino cheese for severing*

Gluten free pasta** (GF option)

Lacto-free or alternative dairy*

Method

In a frying pan, heat the olive oil, add the garlic and onion and sauté until the garlic has browned and the onions softened. Turn heat to low and add the ‘nduja. When the 'nduja has melted, add the tomato passata or chopped tomatoes, basil and pepper to taste. Stir and cook for 10 minutes.

Break the eggs into the tomato sauce and cover with a lid. Cook for 3 minutes.

Serve immediately with the pecorino sprinkled over top and lightly toasted sourdough bread on the side for an amazing Brunch or Lunch

 

 

Dairy-free option *eliminate cheese,

Gluten-free option *serve with  gluten-free bread lightly toasted