Nduja Fried Eggs with Asparagus Wrapped in Bacon

I think what I’ll miss most about working from home when we return to the office is lunch. Soup and reheated leftovers are great and all, but I have really enjoyed experimenting with tasty quick lunches. Apart from Things on Toast, eggs have featured heavily. I have been making Nduja Fried Eggs regularly after seeing various posts on Instagram. I love some spice with my eggs and these are particularly delicious. And anyone who has been following this blog for a while knows I am a fan of breakfast at any time of the day.

To be honest, I wasn’t going to post this as a recipe, but I use this blog for ideas myself when I don’t know what to cook. So here’s a simple recipe for Nduja Fried Eggs with Asparagus Wrapped in Bacon, so that I wouldn’t forget about it!


Useful tips & links:

  • If you are not used to cooking with nduja, it is very spicy so use a little to begin with and add more to taste.
  • When I post about nduja I always get asked where it can be bought. Many supermarkets stock it now but if yours doesn’t, you should be able to get it in a good Italian deli. My local pizzeria sells it! You can also buy it online from Toonsbridge Dairy or Little Italy.
  • This recipe is really filling so feel free to cut it back to one egg or less asparagus. I often use tenderstem broccoli instead of asparagus (see above) and you can leave off the bacon to make it lighter. Or go all out and add halloumi like I did in the photo with the blue plate.
  • If you want a vegetarian alternative, try using harissa instead of nduja or any hot chilli sauce that you like. Pesto eggs are very popular this year but in my opinion, nduja is far tastier.
  • For an alternative egg recipe, have a look at my Turkish Eggs with Whipped Feta.








Nduja Fried Eggs

Serves 1


  • 6 asparagus tips, trimmed
  • 3 pieces of smoked pancetta or streaky bacon
  • Olive oil
  • 4 cherry or 1 regular tomato, diced
  • 2 teaspoons of nduja
  • 1 or 2 eggs


  • Heat a small drop of oil in a griddle or small non stick frying pan over a medium heat. Wrap a piece of bacon around 2 asparagus tips and cook in the pan, turning until the bacon has started to go crispy on each side.
  • Meanwhile, heat another small drop of oil in another frying pan and add the tomatoes. When they have started to cook add the nduja and cook gently until it releases its oils.
  • Arrange the tomatoes and nduja to create space to cook the eggs in. Break in the 2 eggs and fry gently until the whites are fully set and the edges of the egg start to crisp up in the nduja.
  • Plate the eggs and drizzle over any of the oil left in the pan. Arrange the bacon asparagus to the side.
  • Crack over some black pepper if needed but to be honest the nduja has so much flavour you should not need it. Some toasted sourdough on the side would be good.











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