Nduja (pronounced en-doo-yah) is a very spicy and spreadable Calabrian pork salami that is similar to a Mexican chorizo. It packs a lot of heat and favour so feel free to adjust the amount of nduja that you use in the recipe if the idea of hot and spicy eggs first thing in the morning is just too much.
In a non-stick frying pan, add the nduja and cook gently for a few minutes, breaking it up until it becomes a paste and starts to release its oil.
Remove from the pan and set aside, leaving the oil in the frypan.
Add the onion and cook until softened 4-5 minutes. Add the seasoning mix and fry for a minute.
Add the beans with ¼ cup water and stir to heat through and soften.
Roughly mash with the back of a wooden spoon, season to taste and set aside and
clean out the frying pan.
Cut the baps in half and remove most of the bread inside (keep for another use). Put onto a baking tray.
Heat the grill in the oven.
Lightly beat the eggs with the milk and season with salt.
100g Montana Nduja Picante, skin removed
1 onion, finely chopped
1 teaspoon Tio Pablo Mayan Gold
1 tin black beans, drained and rinsed
2 tablespoons milk or water
1 small knob of butter
1 cup sharp cheddar, grated
½ cup coriander leaves, roughly chopped
Hot sauce for garnishing (optional)