Nduja baked eggs with pecorino
This dish is ideal for brunch or an easy dinner. The Mutti peeled tomatoes bring texture as they maintain their firm, fleshy texture throughout the bake while the nduja adds a kick of spice.
Made with Whole peeled tomatoes
The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
40 min (COOK TIME: 30 min / PREP TIME: 10 min)
Easy
2 people
Ingredients
-
400
g
tin Mutti Peeled Tomatoes
-
3
eggs
-
3
tbsp
chickpeas
-
4
tsp
nduja
-
2
shallots
-
3
tbsp
grated pecorino
-
Fresh parsley
-
2
cloves
garlic
-
Salt/pepper
(to taste)
-
Olive oil
-
Flatbreads or sourdough for serving
Share the ingredient list
Watch Nduja baked eggs with pecorino
Nduja baked eggs with pecorino: Method
- Heat oven to 180˚C.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and shallots to the pan and sauté for 1-2 minutes, or until fragrant.
- Add the Mutti Peeled Tomatoes and mix well, then add chickpeas, crack the eggs over the top and finally add the nduja.
- Sprinkle with salt, black pepper and grated pecorino, then bake for 20-25 minutes or until the whites of the eggs are cooked and the yolks are cooked as you like.
- Remove from the oven, sprinkle with fresh parsley, and serve with some warm flatbread.
