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.

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!