Puttanesca Poached Eggs

Name: Puttanesca Poached Eggs
Yield: 1 serving
Ingredients: 1 1/2 tablespoons olive oil; 2 cloves of garlic, minced; 1/2 teaspoon red pepper flakes; 1 tablespoon capers, drained and rinsed; 5 kalamata olives, roughly chopped; 1/4 cup parsley or arugula, roughly chopped; (1) 15 oz can diced tomatoes; 1 1/2 teaspoons kosher salt; 2 large eggs; 2 tablespoons parmesan cheese, grated (or more as needed); 2 lices bread (your choice to serve)

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Puttanesca Poached Eggs

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

1 1/2 tablespoons olive oil
2 cloves of garlic, minced
1/2 teaspoon red pepper flakes
1 tablespoon capers, drained and rinsed
5 kalamata olives, roughly chopped
1/4 cup parsley or arugula, roughly chopped
(1) 15 oz can diced tomatoes
1 1/2 teaspoons kosher salt
2 large eggs
2 tablespoons parmesan cheese, grated (or more as needed)
2 lices bread (your choice to serve)

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Instructions

Heat oil in a large skillet or sauté pan over medium heat. Add the garlic and chili flakes and cook for 1 minute, or until fragrant. Add the capers, olives, and parsley and cook for another 2 minutes.
Add the tomatoes and salt, and allow the mixture to come to a bubble. Remember - it needs to be hot enough to poach an egg in! Sizzle sizzle.
When the sauce is at a rapid boil, crack in the eggs, sprinkle the Parmesan over them, and partially cover the pan with a lid. Let it simmer and bubble for 5 minutes, by which time the white should be set and the yolk still runny - keep an eye on it.
When the eggs are cooked, remove the pan from heat and serve. Sprinkle with a little more Parmesan if desired, and serve with lots of bread for dunking! Enjoy.
*This will serve one very hungry person