Baked Eggs in Nduja and Tomato Sauce

Heat the oil in a large ovenproof frying pan over medium heat, add the nduja and stir for 2 minutes until it melts into the oil and colours it deep red.

Add the onion and cook for 4 minutes until softened, then add the garlic and chilli flakes and cook for 1 minute.

Pour in the chopped tomatoes, season generously and simmer for 5 minutes until the sauce reduces slightly.

Create 4 wells in the sauce and crack in the eggs, then scatter over the Parmesan.

Place under a preheated medium grill for 5–6 minutes until the whites are set and the yolks remain runny, then tear over fresh basil and serve with crusty bread.