I have returned to the book Simple by Diana Henry again, making Eggs with Bell Peppers and ’Nduja from that book.
So what’s this ’nduja stuff? It was new to me when I read this recipe too. ’Nduja is a spreadable, spicy salami-like sausage and it is full of flavour. Now that I’ve made this hash and experienced the wonderful taste, I am looking for other ways to use this meat product.
I cannot just smear on toast or crackers, though that’s exactly what I’ve been doing. I may be addicted.
Making this recipe looked like this:
Minced an onion.
Got a red pepper and sliced it. Next time, I’ll probably dice this vegetable. Put this and the onion into a pan and started cooking them.
Chopped some cooked potatoes. Started browning them.
Found the ’nduja… a small version, I guess.
Here’s what it looked like without the wrapper.
The red pepper slices and minced onion were ready.
After 15 minutes of cooking, the potatoes were ready too.
Added the potatoes to the red pepper and onion mixture.
Added the ‘ndujetta too.
Tossed and flipped and otherwise combined the mixture. Left it alone for a moment while frying of couple of eggs.
Eggs with Bell Peppers and ’Nduja.
Search google and find the recipe there, or buy the book. It’s fantastic.
Eggs with Bell Peppers and ‘Nduja
’Nduja is an ingredient that will become mainstream before too long. It’s an intensely spicy pork paste from Calabria. You can get it in Italian delis and some online supermarkets now stock it too.
1/3 cup olive oil
1 large onion, minced
3 red bell peppers, seeded and sliced
salt and pepper
14 oz. cooked potatoes (unpeeled if waxy, peeled if floury), cut into chunks
3 oz ’nduja
2 Tbsp. extra virgin olive oil
4 large eggs
Heat 3 tablespoons of the regular olive oil in a large skillet or sauté pan (preferably one you can serve from) and add the onion, bell peppers and seasoning. Cook until the vegetables are soft—about 25 minutes—keeping an eye on them and stirring every so often.
Meanwhile, heat the remaining regular olive oil in another skillet and sauté the potatoes until they’re golden and crusty all over. Season well.
Add the potatoes to the onion and bell peppers, toss together, and add the ’nduja. Stir to break up the ’nduja and mix it well with the vegetables.
Heat the extra virgin olive oil in the pan you used for the potatoes and fry the eggs until the yolks have just set. Put the eggs on top of the ’nduja mixture and serve.