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Eggs with Nduja Salami - Uova ca 'Nduja
Prep: 5 Cook: 15 Total: 20 Serves: 4
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
4 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