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Living a Life in Colour

a guide to Italian food, wine and culture

Uova ca ‘nduja (eggs with ‘nduja salami) – Calabria

 
Uova ca 'nduja (eggs with 'nduja salami) - Calabria
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Categories: Dairy-free*eliminate cheese, Gluten-free*use gluten-free bread, Quick and Easy
Eggs can also be more simply prepared scrambled with 'nduja. The addition of tomatoes to the dish, makes it more of a one-dish meal. This is very similar to uova in purgatorio (meaning "eggs in purgatory"), a dish of neapolitan origin which does not have 'nduja.
Author: Woo Wei-Duan
Recipe type: Main Course (Secondo)
Cuisine: Calabria
Serves: 2
Ingredients
  • 20 mls extra-virgin olive oil
  • 1 garlic clove, skin removed and bashed a bit
  • ½ onion, skin and ends removed and finely chopped
  • 50 grams 'nduja
  • 1 sprig basil, rinsed and dried
  • 550 grams tomato passata
  • 4 eggs
  • 10 grams pecorinocheese, finely grated (optional)
  • 2 slices bruschetta
  • Sea salt
  • Black pepper, freshly ground
Instructions
  1. In a frying pan, heat the olive oil, garlic and onion and cook until the garlic has browned. Discard the garlic.
  2. Add the 'nduja.
  3. When the 'nduja has melted, add the tomato passata, basil and salt and pepper to taste. Stir and cook for 10 minutes.
  4. Break the eggs into the tomato sauce and cover with a lid. Cook for 3 minutes.
  5. Serve immediately with the pecorino sprinkled over top and with bruschetta on the side.
3.5.3226

 

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