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Eggs in puttanesca sauce
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Eggs in puttanesca sauce

Eggs poached in puttanesca sauce are a delicious supper that comes together in 20 minutes using pantry staple ingredients. 

Prep Time
5 mins
Cook Time
15 mins
Servings: 2
Cuisine: Italian

Ingredients

  • oregano about 8 leaves or 1 tsp dried, a few fresh leaves from a 7cm sprig
  • ¼ cup parsley fresh Italian leaves
  • 2 garlic thinly sliced, cloves
  • 8 black olives and pips removed, such as calamata
  • 1 ½ Tbsp capers drained
  • 3 anchovy 4 pieces
  • olive oil a splash plus extra to drizzle at the end
  • Pinch dried chili flakes or up to 1/8th of a teaspoon, or more
  • 1  x 410gms 14-ounce tin of good quality chopped peeled tomatoes
  • 2 egg 4, free range
  • Parmesan Cheese freshly grated or Pecorino

Instructions

    Cup of Yum
  1. 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.
  2. Heat the olive oil in a small skillet and fry the herb mixture for a minute or two until fragrant.
  3. Add the tin of tomatoes and stir well. It will splatter a bit at this stage. Add the chilli.
  4. Cook this for about 10 minutes and until the rawness of the tomatoes has cooked off.
  5. 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).
  6. 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.
  7. 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.