What do you get when you cross a shakshuka with a puttanesca sauce? Puttanesca eggs. This recipe is tangy, tomatoey, and perfect for when you want a quick and easy dinner. Made using ingredients we got in a flash from Deliveroo.
Puttanesca Eggs
4.6
0
Notes
30 mins cook
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Step 1.
Peel and thinly slice the garlic cloves, and thickly slice the olives.
Step 2.
Pour 1 tbsp of oil from the anchovy tin into a large, deep frying pan over a medium heat and add the anchovies, sliced garlic and chilli flakes. Cook gently, stirring regularly for a few minutes until the garlic is soft and the anchovies have broken up. Pour in the passata, add the sugar if using, capers and green olives and bring to a simmer. Bubble gently for 10 mins, stirring occasionally, until thickened slightly, then season with salt and lots of cracked black pepper.
Step 3.
Cut the sourdough into 4cm-wide fingers and brush with the remaining 1 tbsp anchovy oil.
Step 4.
Turn the heat under the frying pan down to low-medium. Use a large spoon to make four wells in the tomato sauce and crack an egg into each one. Put on a lid, or cover with a baking tray, and simmer very gently for around 6-8 mins until the whites of the eggs are just set but the yolks are runny (checking every now and then so they don't overcook).
Step 5.
Meanwhile, heat a griddle pan or frying pan over a high heat and grill the bread for 1 min on each side until crunchy, caramelised and a little charred.
Step 6.
Tear over the parsley leaves and serve with the bread soldiers for dunking and scooping-up all that lovely sauce and yolk.
Get Ingredients Delivered In As Little As 20 Minutes
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
Serves
4
4
Garlic Cloves
100 g
Pitted Green Olives
8
Anchovies
1 tsp
Chilli Flakes
690 ml
Passata
1 Pinch
Caster Sugar
2 tbsp
Capers
4
Medium Organic Eggs
2 Slices
Sourdough
15 g
Fresh Flat Leaf Parsley
Make a big batch and freeze it!
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Get Ingredients Delivered In As Little As 20 Minutes
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
Serves
4
4
Garlic Cloves
100 g
Pitted Green Olives
8
Anchovies
1 tsp
Chilli Flakes
690 ml
Passata
1 Pinch
Caster Sugar
2 tbsp
Capers
4
Medium Organic Eggs
2 Slices
Sourdough
15 g
Fresh Flat Leaf Parsley
Get Ingredients Delivered In As Little As 20 Minutes
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Peel and thinly slice the garlic cloves, and thickly slice the olives.
Step 2.
Pour 1 tbsp of oil from the anchovy tin into a large, deep frying pan over a medium heat and add the anchovies, sliced garlic and chilli flakes. Cook gently, stirring regularly for a few minutes until the garlic is soft and the anchovies have broken up. Pour in the passata, add the sugar if using, capers and green olives and bring to a simmer. Bubble gently for 10 mins, stirring occasionally, until thickened slightly, then season with salt and lots of cracked black pepper.
Step 3.
Cut the sourdough into 4cm-wide fingers and brush with the remaining 1 tbsp anchovy oil.
Step 4.
Turn the heat under the frying pan down to low-medium. Use a large spoon to make four wells in the tomato sauce and crack an egg into each one. Put on a lid, or cover with a baking tray, and simmer very gently for around 6-8 mins until the whites of the eggs are just set but the yolks are runny (checking every now and then so they don't overcook).
Step 5.
Meanwhile, heat a griddle pan or frying pan over a high heat and grill the bread for 1 min on each side until crunchy, caramelised and a little charred.
Step 6.
Tear over the parsley leaves and serve with the bread soldiers for dunking and scooping-up all that lovely sauce and yolk.
Make a big batch and freeze it!
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Make a big batch and freeze it!
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