Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, baked eggs puttanesca. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Baked eggs puttanesca is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Baked eggs puttanesca is something that I’ve loved my entire life.
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To get started with this particular recipe, we have to prepare a few ingredients. You can have baked eggs puttanesca using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Baked eggs puttanesca:
- Get 6 eggs
- Make ready 1 tin anchovies
- Get 1 tin sardines
- Make ready 1 yellow pepper
- Prepare 1 onion
- Make ready 1 red chilli
- Prepare 2 cloves garlic
- Prepare 1/2 jar black olives
- Prepare 1 tin chopped tomatoes
- Get 1 bunch fresh basil (chopped)
Linguine puttanesca is one of my wife's favourite pasta recipes and baked eggs one of her favourite brunch dishes so I decided to combine the two. Bake until the bread is toasted and golden. Crack four eggs over the puttanesca sauce and cover with the frying pan lid. For a runny yolk, cook over a medium/low flame for about five minutes.
Instructions to make Baked eggs puttanesca:
- Preheat the oven to 180c
- Chop the pepper, onion, garlic, basil stems and chilli and cook in a pan until slightly soft. Use the oil from the anchovies for extra taste!
- Add the tomatoes and reduce
- Then add the anchovies, sardines and olives
- Once the sauce is thick stir in the chopped basil. Then make holes in the sauce and break in the eggs one by one
- Bake in the oven at 180c for 15mins. Serve and enjoy
Heat a small-medium skillet over medium heat. Recipes, ideas and all things baking related. Cakes, cookies, pies, tarts, muffins … The baked Eggs Puttanesca recipe in this month's column has an abundance of deep, warm flavors and it could pair nicely with a variety of rich, red wines. I've chosen Zinfandel at this particular moment in our history because it will absolutely enhance this flavorful dish, but it also presents an opportunity to support our local grape growers and wineries. If your pan isn't ovenproof, tip the mixture into a medium casserole dish.
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