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Homemade Puttanesca Poached Eggs recipe image

Puttanesca Poached Eggs

This Puttanesca Poached Eggs recipe is a delightful twist on a classic Italian dish!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine Italian
Servings 2 servings

Equipment

  • Skillet or frying pan
  • Spatula
  • Measuring cups and spoons
  • Small Bowl

Ingredients
  

  • 1 1/2 tablespoons olive oil for sautéing and adding richness
  • 2 cloves garlic minced
  • 1/2 teaspoon red pepper flakes for a hint of heat
  • 1 tablespoon capers drained and rinsed
  • 5 kalamata olives roughly chopped
  • 1/4 cup parsley or arugula roughly chopped
  • 1 15 oz can diced tomatoes the base of the sauce
  • 1 1/2 teaspoons kosher salt to enhance the flavors
  • 2 large eggs the star of the show
  • 2 tablespoons parmesan cheese grated
  • 2 slices bread your choice to serve

Instructions
 

From Start to Finish: Puttanesca Poached Eggs

  • In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
  • Stir in the red pepper flakes, capers, and chopped kalamata olives. Cook for another minute, allowing the flavors to meld.
  • Pour in the can of diced tomatoes along with the kosher salt. Stir well to combine, then bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes, so the sauce thickens slightly.
  • Create small wells in the sauce using the back of a spoon. Crack the eggs into these wells, cover the skillet, and let the eggs poach for about 5 minutes, or until the whites are set and the yolks are still runny.
  • Once the eggs are cooked to your liking, sprinkle the grated parmesan cheese over the top and add the chopped parsley or arugula for a pop of color. Serve the Puttanesca Poached Eggs with slices of your favorite bread for dipping.

Notes

  • For a low-carb option, serve the eggs over sautéed spinach or zucchini noodles instead of bread.
  • For extra protein, add cooked chickpeas or white beans to the sauce.
  • For a vegan variation, substitute eggs with silken tofu and adjust cooking time accordingly.
  • Make the sauce ahead of time and store it in the refrigerator for meal prep.
Keyword Easy, Mediterranean, Quick