Eggs alla Putanesca
Eggs alla puttanesca is a delicious and flavorful dish that puts a twist on the classic Italian pasta sauce, puttanesca.
Ingredients:
20 oz. Tomato Sauce (I use 1 can of Cento certified San Marzano tomatoes)
1/3 cup Black olives
4 Eggs
2 Tbsp. capers, washed
1 Rosemary sprig, chopped
4 Garlic cloves, chopped
3 Tbsp. parsley, chopped
1 Tbsp. Italian long hot pepper, chopped, or
5-7 Basil leaves
4 Slices of ciabatta bread
Pecorino Cheese, freshly grated for topping
Sea salt, to taste
Black pepper, to taste
Extra virgin olive oil
Instructions:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and anchovy fillets (if using) to the skillet. Cook for another 1-2 minutes, stirring frequently until the anchovies break down and melt into the mixture.
Add the diced tomatoes, black olives, capers, dried oregano, and red pepper flakes to the skillet. Stir well to combine all the ingredients.
Reduce the heat to low and simmer the sauce for about 15-20 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.
While the sauce is simmering, prepare the eggs. You can either poach, fry, or boil them according to your preference.
Once the sauce has thickened and the flavors have developed, create wells in the sauce for the eggs. Gently place each cooked egg into a well in the sauce.
Cover the skillet and cook for an additional 3-4 minutes, or until the eggs are cooked to your desired level of doneness. If you prefer a runny yolk, cook for a shorter time.
Remove the skillet from the heat and garnish with freshly chopped parsley.
Serve the Eggs alla puttanesca hot with crusty bread or toasted baguette slices.
Enjoy your Eggs alla puttanesca!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizers page.
Eggs alla Putanesca