#STFFcooks – Nduja ciabatta with soft boiled eggs

29th March 2015

Nduja Eggs

Nduja sausage (pronounced n-du-ya) is a type of spicy salami from Calabria in Italy and I’ve noticed it appearing on menus across London more and more; I had it most recently when I went to Bad Egg. I absolutely adore any kind of cured meat from salamis to chorizo, to jamon, so I just knew I had to get hold of some to try and recreate the recipes I have seen online. Let me just say nduja + eggs = perfection! The rocket adding a nice peppery note and the chopped tomato adding a freshness that broke up all the spice. Nduja is extremely versatile and I think will go with most things. I can’t wait to try a few more recipes with this new found delight.

Nduja ciabatta with soft boiled eggs
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 50g Nduja
  • 6 slices ciabatta
  • 4 medium eggs
  • Handful of rocket
  • Cherry tomatoes
  • 1 clove of garlic, sliced in half
  • Olive Oil
  1. Drizzle the ciabatta slices with olive oil
  2. Then rub with the sliced garlic
  3. Griddle the slices of ciabatta until nice and toasty and then set aside
  4. Spread the slices with nduja sausage (it's easier to spread if it's at room temperature)
  5. In the mean time boil the eggs for 4 minutes for a soft yolk. If you prefer your yolks harder, boil for 5 or 6 minutes.(Set the timer from when the water starts to rapidly boil)
  6. Dress your ciabatta slices with rocket and cherry tomatoes
  7. Slice the eggs in half and place on top
  8. Season to taste
Nduja is quite spicy, but for an extra kick we drizzled some sriracha over ours and it worked a treat.

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  • Reply Frankie The Mayfairy 7th April 2015 at 16:51

    I don’t like roquette and I don’t like egg but I still want to eat this. You and your bloody delicious food photography! (Also, I’m sure I would love nduja, cured meat is everything)

    • Reply SamTheFoodfan 7th April 2015 at 16:53

      What? You don’t like egg? I don’t think we can be friends…although you say you like cured meat – perhaps there is a chance!

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