'Nduja Breakfast Burrito (The Best Kind of Morning Chaos)

A 'Nduja Breakfast Burrito to cure any hangover.

It's early days in this forked adventure, and I promise this will not just be a breakfast sandwich blog. This 'nduja breakfast burrito is just what happens when Taco Tuesday goes rogue and you wake up to a delivery of fresh ‘nduja straight from Italy.

So... what the fuck is 'nduja?

Let’s get this out of the way: it’s pronounced “en-DOO-ya”, not “nuh-doo-jah” or “whatever-the-hell-that-is.” And it’s basically Italy’s answer to, “What if sausage could be spreadable, spicy, and sexy as hell?”

Born in Calabria (the toe of the boot, for those who fell asleep in geography class) ’nduja is a fermented, soft, pork sausage made with chili peppers, fat, and witchcraft. It’s smoky, meaty, and just hot enough to remind you that you’re alive.

You don’t slice it. You spread it, melt it into eggs, stir it into pasta, slap it on pizza, or if you’re living your best breakfast life, throw it into a burrito with leftover salsa, eggs, cheese and zero regrets. You can actually buy special burners (think aromatherapy type things) that you pop the sausage in to warm it up and make it spreadable.

It’s not polite. It’s not delicate. It’s unapologetically bold, messy, and fucking addictive. Like butter with a vendetta. Like pepperoni that got spicy, drunk, and started yelling about life choices.

In short: if you haven’t tried ’nduja yet, fix your life. You can get it at any good Italian deli or if you don't have one, or haven't found one yet, like me, you can get it on Amazon, direct from the boot itself or at an Italian shop online!

Let's get cooking.

This 'nduja breakfast burrito is a full-on morning indulgence: leftover homemade salsa, creamy sliced avocado, oozy melted cheese, and ‘nduja-scrambled eggs all wrapped up like they’ve got secrets. Then we slap on some crunch with baby gem, diced onion, and fresh coriander. Want it messier? Douse it in chipotle crema or sour cream and let the magic happen.

It’s not traditional. It’s not pretty. But it is hot, loud, and outrageously delicious. Just like it should be.

Naughty 'Nduja Breakfast Burrito

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Spicy ‘nduja meets leftover taco night in this bold, flavour-packed breakfast burrito with eggs, avocado, salsa, cheese, and chipotle crema. Not traditional. Just f*cking delicious.

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Prep Time 10 minutes mins

Servings: 1

Course: Breakfast

Cuisine: American, Fusion, Italian, Mexican

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 flour tortilla
• 1 handful your favourite cheese I like a mix of mozzarella and cheddar
• 3 tablespoon salsa
• 4 slices avocado
• 2 free-range eggs beaten
• 2-3 tbso 'Ndjuja to taste
• 1 teaspoon olive oil / butter
• 1 pinch salt
• 1 pinch black pepper ground
• 3 tablespoon baby gem / romaine lettuce thinly sliced
• 1 tablespoon red or white onion finely diced
• 2 tablespoon coriander chopped
• 2 tablespoon sour cream / crème fraîche / chipotle crema

Method

 

Cook Eggs

1. Heat a non-stick pan over a medium heat. Season your beaten eggs with salt and pepper, but be conservative as the sausage will be well seasoned.

   Scramble the eggs until just set and add the 'nduja. Cook until well mixed and 'nduja is heated through.

   Set aside

Make Burrito

1. Place the eggs in the centre of the tortilla. If you made too much, just eat them as you go, you have my permission.

   Top with avocado, salsa and cheese.

   Roll bottom up, tuck in sides and fold into a burrito shape.

   Heat fat in non-stick pan and brown burrito on all sides until cheese is melted and it's golden brown.

Assemble

1. Cut burrito in half and place on plate.

   Top with lettuce, diced onion, coriander and more salsa if desired. Serve with sour cream or chipotle crema

   Enjoy!

Notes

You can definitely play around with this. A chipotle chutney or spicy ketchup would go well with it, you could also add fried potatoes or peppers. Make it your own and report back! 

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Let us know how it was!

Quick Chipotle Crema

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A simple and quick sour cream or crème fraîche upgrade. Perfect for tacos, burritos or scrambled eggs.

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Prep Time 2 minutes mins

Servings: 4 portions

Course: Sauces, Side Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 150 g sour cream or créme fraîche
• 1 tablespoon chipotles in adobo finely diced
• 1 tablespoon lime juice
• salt and pepper to taste
• coriander chopped, for garnish

Equipment

• 1 Spoon
• 1 small mixing bowl
• 1 Chef's Knife

Method

 

1. Mix all the ingredients, taste for seasoning and adjust. Top with coriander.

Notes

Another one to play around with. Sometimes I add a dash of cumin, sometimes a sweet pepper relish if I want a hint of sweetness. Make it your own! 

Tried this recipe?

Let us know how it was!