‘Nduja Chickpeas with Tomato, Coriander and Scrambled Egg
Lockdown marches on and takes us along with it. I hope you are doing ok and it is not proving too difficult and that Covid has not impacted your life directly. If it has, I hope you are doing ok. I have been fairly silent here, which was not my intention. But, I am back now and I have lots to share with you. Lots of this will be recipes too.
It won’t surprise you to hear that the publication of my book, Bacon, has been impacted by Covid. The latest in a litany of hurdles but the last one. My printer was affected by the Italian lockdown but things are moving again and I will keep you updated as to when Bacon will be on sale. I am also planning on publishing an updated version of Comfort & Spice after that with a fresh design and a light rethink. But Bacon first, and I can’t wait to share it.
Chickpeas for breakfast? Yes! And YES again.
This morning, I will share with you what I had for breakfast today. ‘Nduja has powered many of my lockdown meals, as has gojuchang. Both give instant flavour and can create a meal in minutes. This morning, I combined it with some chickpeas which I cooked up yesterday (I prefer home-cooked to tinned in terms of flavour and texture, and they work out cheaper too).
I had intended to serve the chickpeas with a fried egg on top (#putaneggonit!), but the egg broke as I cracked it into the pan. At first, I despaired (genuinely) but then I realised that that fragile yolk had done me a favour and that some scrambled egg folded through the chickpeas (as with Turkish menemen) was gorgeous and it is one to be repeated.
- 25g 'nduja sausage, skin removed
- 100g cooked and drained chickpeas (drained weight if using tinned)
- 60g cherry tomatoes, halved
- 2 spring onions, bottoms removed and finely sliced
- 1 egg, beaten
- sea salt
- coriander leaves to finish, and chilli flakes if you like it extra hot like I do
- olive oil for frying
Cook the 'nduja and chickpeas in one tablespoon of olive oil in a frying pan / skillet until warmed through. Add the spring onions and tomatoes and stir through. Move everything to one side and add a little extra oil if required. Add your beaten egg in the clear space with a sprinkle of salt to season and when the bottom of the egg has set (you will notice it is cooked around the edges), fold it gently, and when it is just set, fold it gently through the chickpea mixture. Season with salt if required and finish with chill, if using, and coriander. Eat immediately.
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