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!

I made this recipe on something of a whim, as the cherry tomato plant in my front garden is undergoing a sudden late summer second fruiting (I’d honestly thought it was done for the year earlier in August). It’s a pretty simple, but very flavorful recipe, and a perfect change in pace for breakfast.

Baked Eggs on Roasted Cherry Tomatoes


  • 3 c (1 lb, 1 qt) cherry tomatoes, halved
  • .25 c grated Parmesan
  • 2 T olive oil
  • small handful fresh basil, torn
  • 3 garlic cloves, minced
  • sea salt and black pepper
  • 4 eggs, at room temperature

Preheat your oven to 400 degrees. Bring out your eggs now and let them sit while you get everything else ready.

Arrange your halved tomatoes in a single layer (I did it in multiple, it still worked but would probably have worked best in a single layer) in a baking dish.  Bake your tomatoes for twelve minutes.  Remove from the oven, sprinkle the Parmesan and minced garlic over them, drizzle on the olive oil, and then add the basil, sea salt, and pepper. 

Crack your eggs evenly over the dish, leaving an intact yolk as much as possible (see pic 3). Bake another 8 to 10 minutes, but check at 8 minutes to see if a) the whites have set and b) that the yolks are still jiggly if you shake the pan a bit.  If this is the case, remove the dish from the oven.  (The eggs will continue to cook after you remove them from the oven.)

Sprinkle the eggs with sea salt and pepper and a bit of torn basil, and then enjoy your summery breakfast!

This is one I cooked up on a whim, as I wanted to have something to nom on while watching the Once Upon a Time premiere last night, and frankly, it’s a pretty quick recipe to make. Hollowing out the rolls will take a little trial and error, but honestly, so long as the bottom doesn’t fall out, you’re doing just fine.

Mini Garlic and Mozzarella Bread Bowls
Makes 6


  • 1 six-pack of take and bake rolls (I did the French Bakery’s ciabatta rolls, the original recommends La Brea dinner, choose whatever works best for you), dethawed
  • .5 stick of butter (.25 c)
  • 6 cloves of garlic, chopped
  • 1 14.5 oz can of diced tomatoes
  • 1 T sugar
  • 1.5 c chicken stock
  • salt and pepper to taste
  • 6 oz fresh mozzarella, torn small to enable melting
  • .25 c shredded parmesan

Preheat your oven to 385 (mine went to 355). The original recipe recommends thawing your rolls in the oven, but mine had been in the fridge for a day, in the freezer before that, and bought at room temp, so I think they were just fine.

In a small pot, melt your butter and cook your garlic (yes, at the same time) over medium heat, stirring occasionally for about three minutes.  Your butter should foam up as it melts. Add your tomatoes, sugar, salt and pepper and cook for another five minutes, still stirring occasionally.  Then add your chicken stock and cook for another five minutes, before bringing the mixture to a simmer.  

While the filling comes to a simmer, cut the tops off your rolls, and then hollow them out (make sure to leave at least a pinky finger’s worth of thickness on the walls and bottom).  Place them on a lined baking sheet. You can save the tops of the rolls for later if you want, for decoration and serving or additional breadiness.  I didn’t save mine, I liked the way they looked better.

Once simmering, add your mozzarella to the mixture and stir to melt.  Once melted, immediately start spooning your filling into the bread bowls (make sure the sheet is as close as possible to the pot), and sprinkle the parmesan on top.  

Bake for about seven minutes, let them cool enough to handle, and then enjoy the bready cheesy tomatoey goodness.

Another quick, simple summer dish I did earlier in the week.  Quite good, too, and pretty simple, all things considered.  Also, cheap.  Except for the bread and cheese, you should be able to get the vast majority of this from a garden, or your pantry.

Basil Scalloped Tomatoes and Croutons


  • 3 T olive oil
  • 1/3 loaf of bread chopped into .5 inch cubes (I used roasted garlic bread, because I ❤ garlic)
  • 2.5 lbs grape or cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 2 T sugar
  • 1 t salt
  • 1 t pepper
  • .5 c basil leaves, torn
  • .5 c shredded parmesan cheese

Preheat your oven to 350 (my oven runs hot, so it went to 325).  Heat your olive oil in a skillet over medium high heat, and chop your bread while it heats. As soon as the skillet is heated, add your bread and mix so that it’s coated thoroughly with oil. Stir frequently and cook, until your bread is fairly crispy on all sides (5 mins).  While this is happening, half your tomatoes and mince your garlic, and combine with the sugar, salt and pepper.  As soon as the bread is ready, add your tomato mixture to the skillet and stir and cook for another five minutes.  Remove it from the heat, and stir in your basil. Pour the mixture into a shallow baking dish, and cover with parmesan. Bake for about 35 minutes, until the top is goldenish. Let cool, because tomato juices are REALLY hot. And then, enjoy!