Ed says: “The base for these eggs echoes the flavours of a pizza alla marinara. I’ve added a few olives and anchovies at the end, partly because they go so well with eggs, but also because they’re the best pizza toppings (don’t @ me).

For the bread, anything you have will work (although note that toasted supermarket pitas do an excellent impression of leftover pizza crusts).”

For 2

Ingredients

• 1 x 400g can finely chopped tomatoes (or passata)
• 1 clove garlic, finely sliced
• 2 tsp dried oregano
• 1 tbsp extra virgin olive oil
• 6–8 small olives (such as the Taggiasca variety)
• 1 basil sprig, plus a few extra leaves to garnish
• Pinch flaky sea salt
• 2–4 medium eggs
• 2–4 salted anchovies in oil
• Freshly grated Parmesan
• Warm bread, to serve (pitas or similar puffy flatbreads work well here)

Method

Empty the tomatoes into a 26–28cm sauté pan or low casserole with a lid and place over a medium-high heat. Add the garlic, oregano, olive oil, olives, basil sprig and a big pinch of salt. Stir and simmer energetically for 5 minutes until slightly thickened (but not stiff).

Crack the eggs into the sauce, ideally far enough apart that they don’t immediately touch each other. Reduce the heat a little, cover and gently simmer for 2½–3 minutes until the whites are set. Remove from the heat. If the whites aren’t firm by this point, keep the pan off the hob, but return the lid and check again after 30–60 seconds.

Spoon the eggs and sauce into shallow bowls. Lay an anchovy over each egg and garnish with a few basil leaves and a dusting of Parmesan. Serve with warm bread for swiping.

Also consider:

Other additions to the sauce: ’nduja; crumbled sausage meat; a handful of baby spinach; pepperoni at the point the lid goes on.

Other garnishes: capers; chilli oil; hot honey.

Ed says: “The freshness, pliability and quality of the bread makes or breaks an egg-filled naan. But when it’s good, oh boy is it good. If you (as I am) are lucky enough to be able to source fresh naan locally, then do that. If not, then you can find plenty of recipes for making your own naan online, including Dishoom’s (the British Bombay-inspired restaurant group, whose Bacon Naan Roll prompted my love of this particular form of Good Egg).”

Per person

Anchovy, butter and parsley salad naan: 

Ingredients

• A handful of flat-leaf parsley leaves, roughly chopped
• 20g red onion or shallot, very finely sliced
• 1 tbsp moscatel or other white wine vinegar
• 1 fresh naan, warmed
• 1–2 fried eggs
• Your preferred fat, for frying
• 5–10g butter, in slices
• 4–5 salted anchovies in oil

Method

Combine the parsley, onion and vinegar in a small bowl – set this to one side while you warm the naan and fry your egg(s).

Arrange the butter slices and anchovies over one half of the warm naan. Add the parsley salad and top with egg(s). Fold the naan to close it, then cut in two to serve.

Dishoom-style bacon and egg naan

Ingredients

• 1 fresh naan, warmed
• 1 tbsp full-fat cream cheese
• 1 tbsp spiced tomato chutney
• 2 rashers cooked bacon
• A few coriander (cilantro) leaves
• 1–2 fried eggs

Method

Spread one half of the warm naan with cream cheese, add the chutney, and arrange the bacon and coriander on top. Top with the fried egg(s), fold the naan to close it, then cut in two to serve.

Ed says: “Calabrian ’nduja is fiery, fruity and salty. Ideal with eggs, then. It mellows a little once incorporated into melted butter – although admittedly that is still a rich combination; even more so when joined by molten egg yolk. But there’s balance here, with the ooze offset by the purity of the poached whites, plus a soft bed of spinach and English muffins, which soak everything up. Glorious.”

For 2

Ingredients

• 35g ’nduja
• 20g  unsalted butter, plus extra for the muffins
• 200g baby spinach
• Flaky sea salt and ground black pepper
• 2 English muffins, halved and toasted
• 4 eggs

Method

Gently melt the ’nduja and butter together in a small saucepan over a very low heat. Prod and stir until combined. The sauce should be loose and glossy – don’t let this boil or fry, otherwise the pork in the ’nduja hardens and the butter and sauce will split. Remove from direct heat while you assemble the other components.

Wilt the spinach in a large sauté or frying pan (skillet) set over a medium-high heat. Add a tablespoon of water to encourage the cooking process (no need for butter or oil there’s enough already in this dish). Once cooked, squeeze away any excess liquid. Season generously with salt and pepper.

Meanwhile, toast and butter the muffins and poach the eggs (page 60).

Serve, topping the toasted muffins with mounds of spinach and the poached eggs. Give the ’nduja butter a good stir, then spoon over the top.

Also consider:

Replacing ’nduja with Mallorcan sobrasada. There are also some vegan ’nduja products, if you want to remove meat from this dish.

Thick-cut, toasted sourdough, ciabatta or crumpets instead of muffins. Spooning the sauce over fried eggs.