Want a simple, quick, savory meal that will make your place smell delicious, and will include stuff you likely already have on hand? Then look no further than this. I’ve had puttanesca sauce on pasta before, but the idea of making the sauce into a shakshuka type dish never occurred before Smitten Kitchen put this recipe up. And let me tell you, it is afuckingmazing. So, pick up some diced tomatoes and kalamata olives, and give it a try.
Eggs in Purgatory Puttanesca
Lasts 3 meals, if eating by yourself
- 2 T olive oil
- 3 garlic cloves
- 2 T-ish pitted kalamata olives
- 1 t capers, drained and rinsed
- 1 anchovy filet (add a few more if you want a more savory flavor)
- 1 T dried Greek oregano
- pinch red pepper flakes
- 1 14 oz can diced tomatoes (I went with fire roasted, will probably go with 2 cans next time)
- sea salt to taste
- 1-4 eggs
- .25 c grated parmesan (or, if you have it on hand, parmigiano-reggiano)
- 1-4 slices of bread
Heat your olive oil in a medium sized pan over medium heat. While the pan warms, take your garlic cloves, kalamata olives, capers, anchovy, oregano, and red pepper flakes, and mince them together until you have a nice small pile. Take the heap, and add it to the pan, stirring and cooking for two minutes, until nicely fragrant. Slowly add in your tomatoes, and a bit of sea salt, and lower the heat to medium low, stirring and simmering for five minutes. Take a taste of the sauce, and see how you like it.
Then, make small indentations into the sauce, and crack your eggs into it. Cover the whites with sauce and cheese, and then cover and cook for five minutes, until the whites have set. If you want to toast your bread, now is a good time to do so; if you have a gas stove, just toast it over the burner, or toast it under the broiler for a few minutes.
Then, scoop out your sauce, and an egg, into a bowl with your bread, and enjoy!