'Nduja and Halloumi Baked Eggs | Spicy One-Pan Breakfast Eggs<br/>

A one-pan breakfast of eggs poached in a spicy 'nduja tomato sauce under melting halloumi, with avocado, coriander and buttered sourdough.

Serves: 1

Prep time: 5 minutes

Cook time: 15 minutes

INGREDIENTS

1 tbsp olive oil

2 garlic cloves, crushed

1 tbsp 'nduja paste (or spicy salami)

1 tbsp spring onion, finely chopped

1/2 cup tomato passata

3 eggs

6 thin slices halloumi

1/2 avocado, thinly sliced into wedges

fresh coriander leaves

2 slices sourdough bread

butter, for the toast

lime, for squeezing

METHOD

In a small cast-iron pan, heat the olive oil over medium heat.

Add the garlic and sauté for about 1 minute, until aromatic.

Add the 'nduja paste or spicy salami and sauté for another minute, until it begins to turn golden.

Stir in the spring onion, then add the tomato passata. Stir well and bring to a hot simmer.

Crack in the eggs and arrange the halloumi slices on top. Cover with a fitting lid and reduce the heat to low. Poach for 5-7 minutes.

Meanwhile, cut the avocado into wedges and pick the coriander leaves.

Toast the sourdough and butter it well.

Remove the lid, squeeze lime over the avocado wedges, and place them on top of the poached eggs.

Scatter with fresh coriander and serve with the buttered sourdough.

HINTS

Let the 'nduja cook off for a minute before the passata goes in - that's what renders its chilli-spiked fat into the base of the sauce.

Keep the lid on while the eggs poach so the tops set gently in the steam without overcooking the yolks.

A squeeze of lime right at the end cuts through the richness and lifts the whole pan.

NUTRITION (per recipe total, serves 1- guide only):

Energy: 4600 kJ (1100 cal)

Protein: 55 g

Fat: 75 g

Saturated fat: 28 g

Carbohydrate: 50 g

Sugars: 10 g

Sodium: 2200 mg

This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.

'Nduja & Halloumi Eggs