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Eggs Puttanesca
Move over, over easy. Make room for softly simmered, jammy eggs bathed in a saucy mix of tomato, peppers, onions, capers and olives (and a little wine!). Top with a sprinkle of Parmesan or Pecorino cheese, a few torn basil leaves, and you’ll be ready to say Buongiorno!
Eggs Puttanesca
Ingredients:
¼ cup Olive Oil
1 sweet onion, thinly sliced
1 red bell pepper, diced
½ cup red wine
1 Fresno Chili, cut into thin rings
2 tbsp capers
¼ cup Kalamata olives
½ tsp oregano
3 cloves garlic, grated
1 (28-ounce) can crushed organic peeled tomatoes
4-6 eggs
½ tsp red bell pepper flakes
¼ cup grated Parmesan or Pecorino cheese
Basil, torn or thinly sliced
Salt and pepper to taste
Instructions:
•Heat oil in a medium sauté pan until shimmering over medium-high heat. Add onions, a good pinch of salt and cook until translucent, stirring occasionally, 2 minutes.
•Add red bell pepper in with the onion. Stir together and continue to let cook another 2 minutes.
•Add the red wine (if using) or a ¼ cup of water, and using a wooden spoon, scrape up anything left at the bottom of the pan – this is where the flavor hides! – and then simmer another 2 minutes to allow liquid to mostly evaporate.
•Add Fresno chili, capers, Kalamata olives, and oregano and stir. Then turn off the heat, grate in the garlic, stir to combine, and let it sit while you get your tomatoes ready. The garlic will gently bloom in the residual heat and your won’t have to worry about accidental burning.
•In a medium bowl, use a wooden spoon (or your hands!) to roughly break apart whole tomatoes. Add tomatoes and 1 cup of water to sauté pan.
•Bring up to a slow boil, then set pan over medium heat and simmer until sauce thickens, about 5 to 7 minutes. Taste sauce and season with salt and pepper as desired.
•Make four to six small wells and crack an egg into each. Allow eggs to gently simmer uncovered on medium-low heat to desired doneness, about 5 to 6 minutes for a gently runny yolk, 7 to 9 minutes for a jammy center and 10 to 12 minutes for well done.
•Divide eggs among serving plates with a generous ladle of sauce; garnish with red pepper flakes, cheese, and freshly torn basil. Enjoy!
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