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Appetizer Breakfast Main Course Savory Side Dish  •  March 29, 2023

Eggs in Puttanesca

Eggs in Puttanesca
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Eggs in Puttanesca

Serves 2-4
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Breakfast, Main Course
Cuisine Italian
Servings 2

Equipment

  • 1 Large skillet

Ingredients
  

  • Olive oil to coat the pan
  • 3 cloves of garlic sliced
  • 2 shallots sliced
  • 3 anchovies
  • 1 tsp chopped calabrian chilis or red pepper flakes to taste
  • 28 oz can whole peeled tomatoes crushed by hand
  • 1 tsp sugar
  • ½ cup halved black olives of choice
  • 2 Tbsp capers
  • Kosher salt and pepper to taste
  • 4-5 eggs the sauce amount is good for either amount
  • Lots of fresh parsley and basil leaves for serving
  • Freshly grated pecorino if desired
  • Sourdough toast for dipping

Instructions
 

  • In a large skillet, over medium heat, heat olive oil until hot. Add in garlic and cook until starting to brown. Add in shallots and cook until soft.
  • Toss in anchovies and chilis and cook until anchovies melt. Add in tomatoes and sugar and cook until the sauce has thickened, about 15-20 minutes.
  • Stir in olives and capers. Season to taste with salt and pepper. It may not need much salt at all as the olives and capers add saltiness.
  • Make little beds the in sauce and add eggs to the beds. Season each egg with a small touch of salt and pepper.
  • Cover pan and cook on low until egg whites have set and yolks are still runny. About 5-7 minutes.
  • Top with lots of parsley and basil. Serve topped with pecorino, if using, and toasted bread for dipping.

Video

Keyword Eggs, Sauces, Spicy
Tried this recipe?Let us know how it was!

Tags

  • Eggs
  • Spicy

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