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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 tablespoon minced garlic |
1/4-1 teaspoon red pepper flakes |
1 tablespoon anchovy paste or 1 tablespoon minced canned anchovy |
1 (28 ounce) can crushed tomatoes |
3 tablespoons capers, rinsed and drained |
1/2 cup kalamata olive, pitted and coarsely chopped |
1/4 cup fresh minced parsley |
4 whole eggs |
4 thickly sliced peasant bread |
1/4 cup grated parmigiano-reggiano cheese (optional) |
Directions:
1. To make Puttanesca sauce: Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add garlic, pepper flakes and anchovies to pan and cook just until garlic is fragrant. Stir in tomatoes and simmer for 10 minutes. Add capers, olives and parsley and heat to warm through. Season to taste with salt and pepper.
2. Meanwhile, preheat oven to 375 degrees F. Transfer sauce to a baking pan large enough to hold whatever number of eggs you are using. Crack eggs onto surface of sauce, keeping the eggs yolks intact. Whites may overlap but that's fine. Bake uncovered for 12-15 minutes, until whites are set and yolks are still a bit runny. Add bread to oven about five minutes before eggs finish cooking. Serve eggs over toast and sprinkle lightly with Parmesan cheese. Drizzle with olive oil and serve hot.
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