Inside the Rustic Kitchen · by Emily
Nduja Eggs in Purgatory
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 31%
CARBS 36G43% OF CAL
5G FIBER25G OTHER6G TOTAL SUGAR
FAT 14G37% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggs poached in spicy tomato sauce with Calabrian 'nduja, finished with runny yolks perfect for dipping bread. Quick, bold, and ready in under 30 minutes.
mainitalianegg disheggsdairy freevegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 oz (400g) chopped tomatoes ((we used Mutti Polpa))
- 1 white onion (finely chopped)
- 1 oz (30g) Nduja ((about 2 tablespoons))
- 4 free-range eggs
- 1 large handful fresh basil (torn into pieces)
- 1-2 tablespoons Olive oil
- Salt and pepper
- Crusty bread (for serving)
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 31%
CARBS 36G43% OF CAL
5G FIBER25G OTHER6G TOTAL SUGAR
FAT 14G37% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 722mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.