Purgatory Peppered Eggs with Nduja and Sourdough using Ballymaloe Hidden Veggies Pasta Sauce | Bally
This simple little recipe is so forgiving and that is why this recipe is our go-to for family-style brunching. What we love about it is if you over-cook
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ballymaloefoods.ie.
Ingredients
- 4 free range eggs
- 1 jar of Ballymaloe Hidden Veggies Pasta Sauce
- 4 tsp Nduja
- 8 cherry tomatoes (halved)
- Sea salt and freshly ground black pepper
- 50g feta
- Flat leaf parsley- pick a fist of leaves
- 4/8 slices of sourdough toast, buttered (optional)
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