Eggs in Puttanesca Sauce

Eggs in a delicious tomato sauce are a great idea for a simple and inexpensive dish, served with a piece of bread. Not only because eggs and bread are a great combination, but also because youll enjoy wiping your plate and pan clean to the last drop!

Details

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

2 spoons Oil, olive
pieces Garlic, fresh
0.25 bouquet Parsley, fresh
2 spoons Olives, black, in brine
1 spoon Carp, soaked
pieces Fish, anchovy fillets in oil
0.5 teaspoons Spices, oregano, dried
2 pinch Spices, chili powder
pieces Salt, table
pieces Spices, pepper, black
400 g Tomato, pieces - can
4 pieces Egg, fresh
1 handful Cheese, Parmesan, grated

Steps

Peel the garlic and rinse the parsley under running water, then shake it dry. On a cutting board, add the garlic, parsley, drained capers, olives, and anchovies. Finely chop the ingredients with a knife.
Heat olive oil in a large pan and sauté the mixture of garlic, parsley, and anchovies for 2 minutes, stirring constantly. Add the tomatoes and mix the ingredients well with a spatula. Season with pepper, salt, and oregano to taste, reduce the heat, and cook the sauce for 5 minutes, stirring occasionally (just enough to thicken slightly).
Make four indentations in the sauce with a spatula and crack the eggs into them. Sprinkle grated Parmesan over the eggs and sauce. Partially cover the pan and let the dish cook over moderate heat for another 5 to 10 minutes. When the egg whites are set and the yolks are still runny, the dish is ready.
Sprinkle the prepared dish with chopped parsley and serve with slices of bread.

Nutrition Information (Per 100g)

Calories: 301.99 kcal
Fat: 29.14 g
- Saturated Fat: 2.65 g
Carbohydrates: 7.95 g
- Sugars: 0 g
Protein: 1.32 g
Fiber: 0 g

Advice

Anchovies can be omitted if desired. Instead of Parmesan, you can use Pecorino (sheeps cheese) or crumble some feta cheese over the sauce and eggs.