Spicy Eggs in Purgatory with 'Nduja! (Uova in Purgatorio con 'Nduja)

Name: Spicy Eggs in Purgatory with 'Nduja! (Uova in Purgatorio con 'Nduja)
Total time: 6300 s
Yield: 3 servings
Cuisine: American
Ingredients: 1.5 cups yellow onion, slivered pole-to-pole; 4 oz 'Nduja (or as much as you like); 2 Tbsp garlic, minced; 14 oz tomato puree; 3 Tbsp extra virgin olive oil (evoo); 1 Tbsp dried parsley; 1 Tbsp dried oregano; 1/2 Tbsp fresh basil, hand-torn (approx. 1/2 inch squares); 3 eggs; Pinch Pecorino Romano, finely shredded (optional, for garnish); Pinch fresh parsley, chopped (optional for garnish); 10 inch skillet; 1 cooking spoon; 1 cutting board; 1 knife

Brady Davis @cook_4430907

This is MY Calabrian twist on a traditional Neapolitan dish, not cooked for breakfast, but for lunch or dinner. There are many variations. This time I added 'nduja, a Calabrian SPICY, spreadable pork sausage. Feel free to use as much or as little 'nduja as you like.

Brady Davis @cook_4430907

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Ingredients

45 mins to 1 hr

3 servings

1.5 cupsyellow onion, slivered pole-to-pole
4 oz'Nduja (or as much as you like)
2 Tbspgarlic, minced
14 oztomato puree
3 Tbspextra virgin olive oil (evoo)
1 Tbspdried parsley
1 Tbspdried oregano
1/2 Tbspfresh basil, hand-torn (approx. 1/2 inch squares)
3eggs
PinchPecorino Romano, finely shredded (optional, for garnish)
Pinchfresh parsley, chopped (optional for garnish)
Equipment
10 inchskillet
1cooking spoon
1cutting board
1knife

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Steps

45 mins to 1 hr

1

Get all your ingredients prepped and ready-at-hand (as the French would say "mise en place").
2

Warm up the evoo in the skillet on low to medium heat. It's crucial to use a pretty low heat throughout this recipe. Low and slow is the name of the game.
3

Once the oil is shimmering, add your minced garlic and cook until just lightly browned.
4

Immediately add your 'nduja and melt it with the garlic.
5

Now you can add your onions and cook those until translucent.
6

When your onions are translucent, it is time to add your tomato puree and dried herbs. This is also the time to add salt, because tomato puree needs salt.
7

Let your tomato puree simmer low and slow until it reduces enough that you can make wells in it, it won't fill back in.
8

Fill your wells with one egg each and cook to your preference. add the basil, salt and pepper (if you prefer) to your eggs.
9

When your eggs are done, garnish with fresh chopped parsley and/or pecorino Romano cheese. Buon appetito!

Tips

Total cooking time will vary by region, and by humidity.

Best practice is to use some really good bread for scarpetta. Use that bread to wipe up the sauce from your plate and eat it. It's soooo good! Mamma mia che buona!

In my opinion, the best 'nduja in the United States is from Nduja Bella, Seattle, WA. Here's a link to their home page:

https://share.google/lXH4FGFe3bcBxrdMC

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