What, what, what? N’duja devilled eggs! What are those pray tell?
Well, dear reader, I think the devilled egg is much maligned. I love it in every form from the most simple, to one that’s been pimped with anything from spices to pork (or pork and spices), as I have done with this n’duja one.
I have written about n’duja many times, I even have an n’duja pig. It’s a spicy spreadable sausage from Calabria in Italy and is so utterly addictive, that I worry what is in it. This week, I have been working on some recipes that use it as an ingredient as I want to enter a competition (you know how I love them). So it’s been an n’duja kind of week.
I had a little left over at the end of my n’duja frenzy, and fancied something brunch-like and snack-like, so I pimped my devilled egg. This is simple, spicy and meaty, and is in an egg. What’s not to love?
Eggs love chilli and spices (egg curry, huevos rancheros), pork and eggs are a dream team (bacon and eggs etc.). I kept this simple, working with the strengths of the n’duja, the spiciness and richness, adding a little red wine vinegar to cut through the richness, a little fresh oregano to lift it and a fresh juicy seasonal English tomato, to give it some fruitiness.
It’s easy, quick and a little different for a weekend brunch. I think some little quail ones would make a lovely pre dinner canapé too.
Notes on the recipe:
N’duja is widely available through Waitrose and good Italian delis.
If in a rush you can substitute a tbsp of tomato puree for the tomato, but be sure to cook it through. A fresh tomato in season is fruitier though and will give better, lighter results.
To peel the tomato, cut a cross through the skin at the bottom and pour boiling water over for 15 seconds or until you see the skin at he cross start to pull away.
I think oregano works really well here but parsley would be a decent substitute.
Recipe: Naughty But Nice N’Duja Devilled Eggs
Serves approx 4 – they are quite rich
50g n’duja sausage
1 good tomato, peeled deseeded & diced
1 tbsp fresh chopped oregano leaves
1 tsp good red wine vinegar
Sauté the diced tomato gently for about 10 minutes in a little olive oil until soft.
Chop or tear the n’duja and add it to the tomato. Stir thoroughly and let it sit over a low heat.
Add the oregano and vinegar, stir and taste, adding more vinegar if necessary (that depends on your n’duja and tomato).
Boil the eggs until hard boiled (about 6 – 7 minutes from room temperature with boiling water from the kettle to start).
Cool by submerging in cold water (they will continue to cook otherwise). Peel , half, scoop out the yolk and mix with the n’duja mixture. Season to taste although you may not need any.
Put a teaspoon of the egg yolk and n’duja mixture back in each egg. Leftovers are chefs spoils.
Serve cold. Enjoy!
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