Eggs in puttanesca sauce
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
2
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Cuisine
Italian
Eggs in puttanesca sauce
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Eggs poached in puttanesca sauce are a delicious supper that comes together in 20 minutes using pantry staple ingredients.
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Ingredients
- A few fresh oregano leaves from a 7cm sprig about 8 leaves or 1 tsp dried
- ¼ cup of fresh Italian parsley leaves
- 2 garlic cloves thinly sliced
- 8 black olives such as calamata and pips removed
- 1 ½ Tbsp capers drained
- 3 – 4 anchovies
- A splash of olive oil + extra to drizzle at the end
- Pinch or more dried chilli flakes or up to 1/8th of a teaspoon
- 1 x 410gms 14-ounce tin of good quality chopped peeled tomatoes
- 2 – 4 Free range eggs
- freshly grated Parmesan or Pecorino
Instructions
- First roughly chop the herbs on a cutting board then add the garlic, olives, capers, and anchovies to the pile. Run a knife through everything until it's evenly chopped. It should still be a little chunky.
- Heat the olive oil in a small skillet and fry the herb mixture for a minute or two until fragrant.
- Add the tin of tomatoes and stir well. It will splatter a bit at this stage. Add the chilli.
- Cook this for about 10 minutes and until the rawness of the tomatoes has cooked off.
- Break your egg in a small ramekin and make wideish holes in the sauce. Add each egg gently to the holes. Cover the pan and cook until the whites are firm and the egg yolks are cooked to your desired consistency (see the note above regarding separating the eggs).
- Halfway through the cooking time, add the chopped Parmesan or Pecorino Add some more at the end along with a little more chopped parsley (optional), and a drizzle of extra olive oil.
- Dig into those runny yolks with your crunchy buttered toast.
Notes
- The sauce can be made in advance and the eggs cooked when you want to serve this.
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