Northern Soul

The Stinky Chef: Eggs in Purgatory with Calabrian Nduja and Wild Garlic

May 13, 2020 Northern Soul writes..., Scran Comments Off on The Stinky Chef: Eggs in Purgatory with Calabrian Nduja and Wild Garlic
Eggs in Purgatory

During these strange and uncertain times, we’re all in need of a pick-me-up. And what better than something to feed the body as well as the soul. In a new series, James Gingell from The Stinky Chef deli in Rawtenstall, Lancashire shares a series of delicious recipes.

Gingell says: “This is a great Southern Italian dish and ideal for brunch, lunch, dinner or, in fact, anytime of the day. It’s not entirely certain where the name of this comes from. It’s either down to the eggs bubbling in a molten tomato sauce or the fiery heat the dish gives off which, in this case, comes from the nduja [a particularly spicy, spreadable pork salume from Italy].”

Ingredients

This recipe ideally serves 2 people

400g tinned crushed tomatoes (or passata)

½ small red onion (peeled and finely sliced)

60g Nduja (or ½ tsp) or red chilli flakes

50ml extra virgin olive oil

10g wild garlic leaves

4 free- range eggs

Salt and pepper

Method

Eggs in PurgatoryStart by pre-heating your oven to 180c/ Gas Mark 4.

Take a small ovenproof frying pan or skillet and place on the gas. Add olive oil and gently fry the sliced red onion without colour.

Now add the nduja and stir so it breaks up and starts melting into the oil.

Pour over the crushed tomato and increase the heat so it’s hot and bubbling.

Next, add the torn wild garlic leaves, taste the sauce and adjust the seasoning if necessary.

At this stage carefully crack four eggs into the hot bubbling sauce then place in a pre-heated oven for approximately 10-15 minutes so the eggs are cooked.

Gently remove from the oven and either (romantically) eat straight from the pan or divide between two dishes.

Serve with toasted sourdough bread.

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