'Nduja Baked Eggs With Cheesy Ciabatta

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a full kettle

Chop the potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork tender, then drain and return to the pot

Peel and finely chop the brown onion[s]

Peel and finely chop (or grate) the garlic

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Chop the basil finely, including the stalks

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped onion and cook for 3-4 min or until beginning to soften

Once softened, add the chopped garlic and pepper to the pan, with half the 'Nduja

Cook for 3-4 min or until the pepper is beginning to soften

Dissolve 1/2 [1] Knorr chicken stock cube in 100ml [150ml] boiled water – this is your chicken stock

Add the chicken stock to the pan with the chopped tomatoes and drained potatoes

Stir through half the chopped basil – this is your tomato sauce

Use the back of a spoon to make 2 [4] small wells in the tomato sauce

Crack the eggs into the wells

Tear the remaining 'Nduja over the tomato sauce (can't handle the heat? Go easy!) and cook, covered, for 5-6 min further or until the eggs are cooked to your liking

Slice the ciabatta roll[s] finely

Add the ciabatta slices to a baking tray with a generous drizzle of olive oil and top with half the grated Italian hard cheese

Put the tray in the oven for 5 min or until lightly crisped – these are your cheesy ciabatta slices

Once the eggs are cooked, top with the remaining grated Italian hard cheese and the the remaining chopped basil

Season generously with black pepper – these are your Calabrian baked eggs