Neven Maguire's ‘Nduja Shakshuka

INGREDIENTS

• 1 Jar Simply Better Italian Grilled Peppers
• 1 Large Red Onion, chopped
• 1 Tsp. Simply Better Sweet & Smoky Seasoning
• 1 Jar Simply Better Italian Tomato & ‘Nduja Pasta Sauce
• 4 Simply Better Irish Free Range Corn Fed Eggs
• 1 Pack Simply Better Irish Cáis Óir Grilling Cheese
• 1 Pack Simply Better Piadina Pizza Flatbreads
• Handful Fresh Coriander Leaves
• Simply Better Achill Island Sea Salt and Freshly Ground Black Pepper

METHOD

1. Drain the peppers well, reserving the oil and cut into strips. Heat a skillet pan over a medium heat and add 1 Tbsp. of the oil, then tip in the red onion and saute for 3-4 minutes until softened. Stir in the peppers with the pasta sauce and season to taste while bringing to a simmer. Make slight wells in the mixture and crack in the eggs. Cover with a lid and cook for another 6-8 minutes or until the whites have set but the yolks are still runny.
2. Meanwhile, heat a griddle pan over a high heat until smoking hot and heat a non-stick frying pan. Cut the Cais cheese into slices. Add another Tbsp. of the oil to the frying pan and cook the slices of cheese for 2-3 minutes, turning regularly until golden on both sides. Brush the flatbreads with the rest of the oil and cook on the griddle pan for 3-4 minutes, turning regularly.
3. Season the eggs and arrange the slices of Cais cheese in between them. Scatter over the coriander and serve straight to the table with the griddled flatbreads for scooping.