'NDUJA-FRIED EGG

Our genuine Calabrian ’Nduja contains only pork, pork fat, salt and chilli, straight from Calabria. Since we completely skip paprika and colourings, it gets its deep red colour and heat solely from the chilli. When the ’Nduja is warmed in the pan together with a little olive oil or butter, it melts down into a pure, flavourful chilli oil. The eggs soak up the flavours straight away and get crispy, charcuterie-spiced edges. All you need for serving is a slice of good bread to place the eggs on, then drizzle over the spicy ’Nduja oil left in the pan.

Want to make the dish a bit more filling? Then you can make a Nonna Elide version of Turkish eggs (Çılbır) by placing the fried eggs on a cool bed of yoghurt. The acidity and creaminess of the yoghurt become a perfect contrast to the warm chilli and charcuterie!

Feel free to top with fresh herbs like parsley, coriander or a little mint – we'll save the dill for something else, but the freshness of parsley or the coolness of mint cuts through the charcuterie flavour perfectly.

ingredients

• 1–2 msk Nonna Elide ’Nduja
• 1 msk Olive oil or butter (to help the ’Nduja melt)
• 2 Eggs
• 1–2 slices Good bread (preferably sourdough)
• Optional accompaniment (for the yoghurt bed): 1 dl Turkish yoghurt, Greek yoghurt or plain quark
• Optional fresh herbs: Parsley, coriander or mint
• A pinch of Flaky sea salt

How to make it

• Heat a splash of olive oil or a knob of butter in a medium-hot frying pan and add the ’Nduja. Press it out a little with a spoon so it melts together with the fat, starts bubbling and releases its deep red chilli oil.
• Crack the eggs straight into the hot chilli oil. Feel free to spoon a little of the hot oil over the whites while they fry, but let the yolk stay runny.
• Place the fried eggs directly onto your slice of bread and drizzle over the rich ’Nduja oil left in the pan.
• For a yoghurt bed (Nonna Elide's Çılbır): Want to make the yoghurt version? Start by spreading a generous bed of Turkish yoghurt, Greek yoghurt or quark on a plate. Place the freshly fried eggs on top, drizzle over the hot oil from the pan and sprinkle over the chopped herbs. Serve with the bread on the side so you can scoop up everything!

Nonna vet bäst.