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Eggs in Puttanesca
Serves 2-4
5
from 1 vote
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Course
Appetizer, Breakfast, Main Course
Cuisine
Italian
Servings
2
Equipment
1 Large skillet
Ingredients
1x
2x
3x
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
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