Tomato ‘Nduja Breakfast Sandwich

Serves 2

Adapted from The Wall Street Journal


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Made with spicy Tomato ‘Nduja

INGREDIENTS

  • 1½ teaspoons olive oil

  • 2 organic eggs

  • Salt and freshly ground black pepper

  • ¼ cup coarsely grated Pecorino Romano

  • 1 tablespoon spicy Tomato ‘Nduja

  • 1 ciabatta roll, halved and toasted

    Handful of arugula leaves or other peppery greens

Photo by Armando Rafael, Food Styling by Jamie Kimm, Prop Styling by Stephanie Hanes

Photo by Armando Rafael, Food Styling by Jamie Kimm, Prop Styling by Stephanie Hanes

PREPARATION

1. Heat olive oil in a small nonstick pan over medium heat. In a small bowl, beat eggs, then season with salt and pepper.

2. Scramble eggs: Add eggs, then Pecorino Romano, to hot pan. Cook eggs, using a rubber spatula to lift edges as they start to set, letting the uncooked egg run to the sides and underneath, until mostly set, about 2 minutes. Flip and cook until set, 30 seconds-1 minute more.

3. Meanwhile, spread the Tomato ‘Nduja on one half of ciabatta roll. Top with scrambled eggs, arugula and remaining bread half.


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