Eggs alla Puttanesca Recipe

Hello Everybody! Today I would like to share with you my eggs alla puttanesca recipe! Take your breakfast dish up a notch with this delicious recipe. The puttanesca sauce adds so much flavor to just plain eggs in the morning. Works for lunch and dinner too! Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Eggs alla Puttanesca Recipe

Ingredients:

  • 20 oz. Tomato Sauce
  • 1/3 cup Black olives
  • 4 Eggs
  • 2 Tbsp. capers, washed
  • 1 Rosemary sprig, chopped
  • 4 Garlic cloves, chopped
  • 3 Tbsp. parsley, chopped
  • 1 Tbsp. Italian long hot pepper, chopped, optional
  • 5-7 Basil leaves
  • 4 Slices of ciabatta bread
  • Pecorino Cheese, freshly grated for topping
  • Sea salt, to taste
  • Black pepper, to taste
  • Extra virgin olive oil

In a deep frying pan, pour in about two ounces of olive oil and heat over a medium flame. Add in the garlic and hot pepper and fry for about one minute or until the garlic is golden, making sure to stir so that the garlic doesn’t burn.

Lower the flame and pour in the tomato sauce. Let the tomato sauce simmer for about three minutes, stirring occasionally.

Add in the rosemary, capers, black olives, parsley, and rip in the basil leaves and mix together. Cook over a low flame for about ten to fifteen minutes, stirring occasionally.

Drizzle olive oil over the four slices of ciabatta bread and place in the oven at 400°F. Bake until the bread is toasted and golden.

Crack four eggs over the puttanesca sauce and cover with the frying pan lid. For a runny yolk, cook over a medium/low flame for about five minutes. Cook longer for a dry yolk. Make sure to check on the egg to make sure it doesn’t overcook, to your preference.

Remove the bread from the oven and rub one garlic clove over each side of the bread to add flavor. Serve with the eggs alla puttanesca, sprinkle some freshly grated pecorino cheese on top and enjoy! Salute and cin cin!

Eggs alla Puttanesca Recipe

Eggs alla Puttanesca Recipe

Today I would like to share with you my eggs alla puttanesca recipe! Take your breakfast dish up a notch with this delicious recipe. The puttanesca sauce adds so much flavor to just plain eggs in the morning. Works for lunch and dinner too!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Cuisine: Italian
Author: Pasquale Sciarappa

Ingredients

  • 20 oz Tomato sauce
  • 1/3 cup Black olives
  • 4 Eggs
  • 2 Tbsp Capers washed
  • 1 Rosemary sprig chopped
  • 4 Garlic cloves chopped
  • 3 Tbsp Parsley chopped
  • 1 Tbsp Italian long hot pepper chopped, optional
  • 5-7 Basil leaves
  • 4 slices Ciabatta bread
  • Pecorino cheese or parmigiana freshly grated for topping
  • Sea salt to taste
  • Black pepper to taste
  • Extra virgin olive oil

Instructions

  • In a deep frying pan, pour in about two ounces of olive oil and heat over a medium flame. Add in the garlic and hot pepper and fry for about one minute or until the garlic is golden, making sure to stir so that the garlic doesn’t burn.
  • Lower the flame and pour in the tomato sauce. Let the tomato sauce simmer for about three minutes, stirring occasionally.
  • Add in the rosemary, capers, black olives, parsley, and rip in the basil leaves and mix together. Cook over a low flame for about ten to fifteen minutes, stirring occasionally.
  • Drizzle olive oil over the four slices of ciabatta bread and place in the oven at 400°F. Bake until the bread is toasted and golden.
  • Crack four eggs over the puttanesca sauce and cover with the frying pan lid. For a runny yolk, cook over a medium/low flame for about five minutes. Cook longer for a dry yolk. Make sure to check on the egg to make sure it doesn’t overcook, to your preference. 
  • Remove the bread from the oven and rub one garlic clove over each side of the bread to add flavor. Serve with the eggs alla puttanesca, sprinkle some freshly grated pecorino cheese on top and enjoy! Salute and cin cin!