Poached Eggs Nduja With Tomato Sauce Butter Beans
Serves 2
INGREDIENTS:
1 tablespoon olive oil
2 tablespoons ‘nduja
1 garlic clove, crushed
½ teaspoon ground cumin
½ teaspoon smoked paprika, plus a sprinkle to finish the dish
1 teaspoon balsamic vinegar
150g tomato passata
1x 400g can butter beans, drained and rinsed
2 large eggs
Sea salt and freshly ground black pepper
METHOD:
Heat the olive oil in a medium saucepan over a medium heat. Add the ‘nduja and fry for 1 minute, breaking it up with a spoon as it fries.
Add the crushed garlic and fry for 30 seconds until fragrant. Add the spices and stir together for another 30 seconds.
Pour in the tomato passata and balsamic vinegar and stir well and leave to simmer for 5 minutes.
In the meantime, poach your eggs in boiling water for 4 minutes.
After the 5 minutes has passed, add the butter beans to the tomato sauce, stir through to warm and season to taste.
Spoon the beans into two bowls, top with the poached egg and finish with a sprinkle of smoked paprika, sea salt and scatter over the chopped parsley.
SUBSTITUTES FOR ‘NDUJA
If you can’t find ‘nduja then substitute diced cooking chorizo. For a vegetarian alternative add ½ tsp red chilli flakes instead.
recipe from
IN MINUTES
