All Recipes, Breakfast
Eggs Poached in Buttery Puttanesca Sauce
Poached in a zesty tomato sauce, these easy and impressive eggs make the perfect brunch dish.
Serves: 6
Preparation: 10 mins
Cook Time: 20 mins
Ingredients
Directions
- Melt 1/3 cup (75 mL) butter in high-sided skillet set over medium heat; cook olives, capers, shallots, garlic, oregano and hot pepper flakes, stirring, for 3 to 5 minutes or until shallots and garlic are slightly softened. Add tomato paste and anchovy paste; cook for 1 minute.
- Stir in tomatoes; bring to boil. Reduce heat to low; cook, stirring occasionally, for about 10 minutes or until thickened slightly.
- Crack eggs into sauce. Dot with remaining butter and sprinkle with salt and pepper. Cover and cook for 3 to 5 minutes for soft-cooked eggs or until cooked as desired. Sprinkle with parsley. Serve with crusty bread.
Tips
Serve with grated Parmesan cheese if desired.
Lactantia® European Buttery Croissants
45 mins + Rest time: 4 hrs or more 
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