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



  1. 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.
  2. Stir in tomatoes; bring to boil. Reduce heat to low; cook, stirring occasionally, for about 10 minutes or until thickened slightly.
  3. 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.


Serve with grated Parmesan cheese if desired.

Find the products used inthis recipe.