Nduja Eggs in Purgatory

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)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Remove the lid and sprinkle a pinch of salt over each egg yolk. Serve with crusty bread.