‘Nduja and Halloumi Eggs

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‘Nduja and halloumi eggs

Yield 1

Author Lucy Tweed

Cook time

20 Min

Total time

20 Min

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 tablespoon Indu paste or spicy salami
• 1 tablespoon spring onion, finely chopped
• 1/2 cup tomato Passata
• 3 eggs
• 6 thin slices of Halloumi
• 1/2 avocado, thinly sliced into wedges
• Fresh coriander leaves
• 2 slices sourdough bread
• Butter
• Lime (for squeezing)

Instructions

1. In a small cast-iron pan, heat olive oil over medium heat.
2. Add crushed garlic, sautéing for about 1 minute until aromatic.
3. Incorporate Indu paste or spicy salami, sauté for an additional minute until it begins to golden.
4. Stir in finely chopped spring onion, then add tomato Passata. Stir well and bring to a hot heat.
5. Crack in 3 eggs and arrange 6 thin slices of Halloumi on top. Cover with a fitting lid and reduce heat to low. Allow to poach for 5-7 minutes.
6. Meanwhile, cut half an avocado into thin wedges and pick coriander leaves.
7. Toast sourdough bread slices and butter them well.
8. Remove the lid from the pan, squeeze lime over the avocado wedges, and place them on top of the poached eggs.
9. Sprinkle with fresh coriander leaves.

Nutrition Facts

Calories

997

Fat

55 g

Sat. Fat

14 g

Carbs

91 g

Fiber

12 g

Net carbs

78 g

Sugar

13 g

Protein

40 g

Sodium

1441 mg

Cholesterol

513 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.