Mega Easy Nduja Halloumi and Egg Brunch
If there’s one thing I love, it’s an easy breakfast that looks impressive and tastes great and that’s exactly what this dish is. Think shakshuka, but with no chopping involved and fewer ingredients. I can’t be bothered to faff around too much in the mornings and this is the kind of breakfast that looks and tastes like it was a lot more difficult than it actually was. You could jazz this up as much as you like, or keep it simple as I have here. I’ve added some jazzy recommendations to the notes at the end of the page.
The key here is the delicious nduja paste'; it seems to be a really trendy ingredient at the moment popping up in plates of pasta and on pizzas at every turn. Here I’ve answered a few questions you might have about this magical ingredient:
What is Nduja?
Nduja is a spicy, spreadable pork sausage from the Calabria region in Southern Italy. Vibrant in colour and packed full of flavour just a small spoonful can liven up any dish. Here it brings so much flavour to this dish that it doesn’t need much else. It’s pronounced en-doo-ya and it’s made from pork, pork fat, herbs, spices and local Calabrian chillies, which give the sausage its dark red colour and fiery heat. It doesn’t require cooking and is often spread on toast, mixed into pasta sauces and into stews. Over the last few years, it’s being used more and more as a pizza topping too.
Is nduja spicy?
Yes! Nduja has a nice kick of heat from the Calabrian chillis that give it its colour and flavour but the great thing about this ingredient is even just a small amount has lots of flavours so if you don’t like your food too spicy, simply use a little less. The heat here isn’t a ferocious eye-watering one that should be feared; it’s more of a piquant curious heat that leaves you wanting more.
What else can I use nduja for?
You can use nduja in a whole bunch of recipes from pizzas and pasta to stews and eggs. It’s great served cold on a sharing board to be spread on crackers or bread. The beauty of nduja is its versatility! I made a really tasty pasta sauce in minutes recently by simply frying off some red pepper and adding some nduja, cream cheese and pasta water.
Where can I buy nduja?
Thankfully, nduja is becoming easier to find all the time. I recently bought mine from my local Italian deli for a few pounds and it has started to pop up in some supermarkets. I have listed a few places below that sell it, and if you’re interested in finding out some more ingredients from around the world, then why not check out my blog post on the best places to explore here.
HOW TO MAKE THIS EASY NDUJA BRUNCH
Time: 15 minutes
Skill: Easy!
Serves: One and can simply be scaled up or down per person
INGREDIENTS
2 tsp nduja paste (use a tablespoon if you want it really spicy)
200g finely chopped tomatoes
1 egg
3 slices Halloumi
A handful of rocket leaves washed
Olive oil and salt and pepper to taste
METHOD
Use a little oil in a medium-hot small pan and fry the halloumi to give it some colour on each side. Set this aside and return the pan to the heat.
Add in your nduja and fry for 30 seconds to release the flavours then stir in the chopped tomatoes and cook for a couple of minutes stirring occasionally. If it looks a little dry you can add a tablespoon of water.
Create a well in the centre of the tomato and add in your egg then place the halloumi in the space around it and cover with a lid or some foil and cook for 3 minutes for a runny egg or 5 minutes for a firmer yolk. The cooking time may vary depending on the size of your pan and the amount you’re making so keep an eye on it.
Nduja and halloumi are both quite salty so this won’t need much salt so give it a taste before adding any seasoning. Serve with a generous handful of rocket or your favourite greens to add some freshness.
NOTES
You could go down the shakshuka vibe here and add in diced onion and sliced peppers. Simply fry these off for ten minutes in the beginning and then follow the recipe as instructed.
This would be great with crunchy toast for dipping in the tomato sauce.
I havne’t used any garlic here but if you’re a garlic addict you could happily add a crushed clove to this.
I like to eat this out of the pan! If you’re making it for a group then I like to serve it on the table so everyone can serve themselves.
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