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Puttanesca Poached Eggs

Ashley Manila
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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 slices bread (your choice to serve)

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
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