Name: 'Nduja baked eggs
Total time: 2400 s
Yield: 3
Ingredients: 2 red onion; 2 red pepper; 2 tablespoon olive oil; 1 jar 'nduja paste; 2 tin chopped tomatoes; 6 egg; to taste Greek yogurt; to taste basil; 1 rosemary focaccia

Step 1

Finely slice the red onion (2) and de-seed the peppers (2) and cut into 1cm slices.

Step 2

In a large frying pan, gently fry the peppers and onions in the olive oil (30 mL) for 10-12 minutes until softened and slightly coloured. Season with salt and pepper.

Step 3

Add the 'nduja paste (1 jar) and gently stir to coat the cooked vegetables. Cook for 2-3 minutes.

Step 4

Add the M&S Italian chopped tomatoes (2 tins) and bring to a gentle simmer. Cook for 15-20 minutes, adding a little water if necessary to avoid the sauce becoming too dry.

Step 5

Once the sauce has cooked down and the peppers and onions are soft, make 6 small wells for the eggs. Crack the M&S free-range mixed size eggs (6) into the wells and cook on a gentle heat for 6-8 minutes, until the eggs are cooked to your liking. If necessary, place a lid on the pan to help cook and set the eggs.

Step 6

Finish with freshly chopped basil (to taste) and yoghurt (to taste) and serve with wedges of crusty focaccia (1) .

'Nduja baked eggs

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