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

Ingredients

  • 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!

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This is a neat little recipe. Didn’t really notice that it was billed as “skinny”, but eh. The recipes in the original are a little vague, so I tried to spell things out as much as possible. Nice, hearty recipe, though. 

Chicken Saltimbocca
Makes however many chicken breasts you use

Ingredients

  • boneless skinless chicken breasts (either packaged, or however many you may want to get if you have a good meat counter)
  • sea salt 
  • fresh ground pepper
  • sage leaves (didn’t have any, used a liberal dash of ground sage per breast)
  • slices of prosciutto (get as many as you have chicken breasts)
  • 1 T olive oil
  • .25 c white wine (I used Cupcake Winery’s Angel Food)
  • .5 c chicken stock
  • 4 T fresh squeezed lemon juice
  • 1 T capers
  • .5 T butter

Season your chicken with sea salt and fresh-ground pepper. If you have the sage leaves, take two leaves, and if you don’t, season both sides with ground sage. Wrap the prosciutto slice around the chicken breast, and secure with a toothpick, securing the sage leaves if using just under where the slice ends meet. 

Heat your olive oil in a large skillet over medium high, and sear the wrapped chicken for six to ten minutes a side, until golden brown and the prosciutto is crispy. (Original recipe recommends shorter and lower temp, but that doesn’t get it done all the way through.)  Remove to whatever you will be serving/storing the chicken in.

Deglaze the pan with your white wine, and then add your chicken stock, lemon juice, and capers, bringing to a simmer. Simmer until the sauce is reduced by half (about 6 to 8 mins), and then add in your .5 T of butter, and cook until melted and the sauce has thickened a bit, an additional 2 to 3 mins. If it’s not thickening enough, throw a dash of corn starch in. 

Then, pour the sauce over the chicken, and nom!

This one was a bit of work to put together, but honestly, it was worth it. The bread came from a one-off batch of beer bread that the people who do my sourdough at the farmer’s market came out with a few weeks ago.  The hummus and soft eggs both come from existing recipes that are linked in their listing in the ingredients.

And honestly, the rest I winged, and made a few changes to.  Either way, the resulting breakfast was utterly perfect.  If slightly long on the title; anyone with any ideas on how to shorten it, I’m all ears.

Dukkah is another new and interesting spice blend I recommend; I got mine from the Spice Sage, as no one around here does it.

Soft Eggs with Hummus, Roasted Olives, Tomatoes, and Capers, Goat Cheese, and Dukkah
Lasts appx five days of breakfast in the amts I made it

Ingredients

  • equal amounts cherry tomatoes, quartered; kalamata olives, whole; capers (mine was appx .5 c on all)
  • olive oil
  • soft goat cheese
  • Roasted Garlic Hummus
  • bread
  • soft eggs

Preheat your oven to 400, and combine your quartered cherry tomatoes, kalamata olives, and capers with olive oil in a small baking dish. Roast for 20 minutes, and remove.  Mix your goat cheese in with the roasted salad.

Take a slice of bread, and spread the hummus over it. Put a soft egg on top, splitting it so that the yolk spills over it. Sprinkle dukkah on the bread. Scoop some of the salad, and sprinkle the dukkah on that.

And then enjoy your slightly nontraditional breakfast!