Eggs in Purgatory, Puttanesca-Style
Serves 1 to 4 (for 4 people, it would be 4 smallish one-egg servings)
A glug of olive oil (1 – 2 tbls) plus extra for finish
1 to 2 gloves of garlic, peeled
¼ c. flat leaf parsley leaves for garnish
2 tbls pitted black olives
1 tbls capers drained, rinsed
1 tsp dried oregano
1/8 tsp crushed red pepper flakes or more to taste
1 (14 ou) can diced or crushed tomatoes
salt to taste
1 to 4 large eggs
¼ cup grated parmesan or pecorino cheese
Bread of your choice
On a cutting board, pile garlic, 1/4 cup parsley, olives, capers, oregano and pepper and run a knife through them again and again until they’re chopped into a tiny rubble. Heat a small-medium skillet over medium heat. Once hot, swirl in a glug of olive oil and let it warm. Add garlic-parsley heap to pan and cook, stirring, 2 minutes. Add tomatoes carefully because they’re going to splatter like crazy, and stir to combine. Lower heat to medium-low and simmer sauce for 5 minutes. Taste and add salt or more pepper flakes if needed.
Make a small indentation in the sauce for each egg you’re using, and crack them in. Sprinkle the eggs and sauce with parmesan and cover pan partially with a lid. (This is when you should toast your bread.) Let the eggs cook for 5 minutes, after which the whites are usually set and the yolks still loose, but when I use more than 1 to 2 eggs in the pan, this can take longer. Cook another minute or two if needed, but keep a close watch so you don’t accidentally hard cook them.
Drizzle pan with a little extra olive oil, then finish with more pepper, cheese and parsley. Eat with toasted bread.
Other ideas:
You can add additional vegetables like mushrooms.
You can also serve this over pasta for a heavier meal. Add a salad or roasted cauliflower.
Recipe from Smitten Kitchen
