Nduja Eggs in Purgatory
Eggs in purgatory made with spicy Calabrian 'Nduja salami. This recipe is super easy, made with a flavour-packed tomato sauce, perfectly cooked eggs with runny yolks that are made for dunking bread into. Ready in under 30 minutes.
Servings: 4 servings
Equipment
- 29cm (11.5 inch) pan (we used stainless steel)
- ramekin
Ingredients
- 14 oz (400g) chopped tomatoes (we used Mutti Polpa)
- 1 white onion finely chopped
- 1 oz (30g) Nduja (about 2 tablespoons)
- 4 free-range eggs
- 1 large handful fresh basil torn into pieces
- 1-2 tablespoons Olive oil
- Salt and pepper
- Crusty bread for serving
Instructions
- Heat 1-2 tablespoons of olive oil in a pan. Saute 1 finely chopped onion until soft and translucent (5-6 minutes), then add the Nduja and saute until soft.
- Add 14oz/400g chopped tomatoes, a large handful of fresh basil and a good pinch of salt and pepper. Simmer the sauce for 5 minutes on a medium-high heat then cover it with a lid and simmer for another 5 minutes.
- Make 4 wells in the sauce (they don’t have to be perfect). Crack the eggs one at a time into a ramekin then gently place in the well. Cover with a lid and cook on a medium-low heat for 4 minutes. Take it off the heat and let it stand still covered for 1 minute.
- Remove the lid and sprinkle a pinch of salt over each egg yolk. Serve with crusty bread.
Notes
- Making crostini or char-grilled bread - to make things easier you can toast your bread first so it’s ready to go. Fresh crusty bread is also delicious.
- Prep ahead - you can make the sauce in advance and reheat it before adding the eggs.
- Serving - this recipe is best served immediately.
Nutrition
Calories: 147kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 206mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg
