Baked eggs puttanesca. Stir in the kale and then, using a wooden spoon, make six wells. Crack one egg into each well and season the yolk with salt and pepper. Bake until the bread is toasted and golden.

Baked eggs puttanesca Cook longer for a dry yolk. Make sure to check on the egg to make sure it doesn't overcook, to your preference. Stir in kale then, using wooden spoon, make six wells.

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, baked eggs puttanesca. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Stir in the kale and then, using a wooden spoon, make six wells. Crack one egg into each well and season the yolk with salt and pepper. Bake until the bread is toasted and golden.

Baked eggs puttanesca is one of the most favored of recent trending foods on earth. It's appreciated by millions every day. It is simple, it's fast, it tastes delicious. They are nice and they look wonderful. Baked eggs puttanesca is something that I've loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook baked eggs puttanesca using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Baked eggs puttanesca:

{Take 6 of eggs.
{Make ready 1 tin of anchovies.
{Prepare 1 tin of sardines.
{Make ready 1 of yellow pepper.
{Make ready 1 of onion.
{Get 1 of red chilli.
{Prepare 2 cloves of garlic.
{Get 1/2 jar of black olives.
{Get 1 tin of chopped tomatoes.
{Get 1 bunch of fresh basil (chopped).

Crack one egg into each well and season yolks with salt and pepper, to taste. Stir in kale then, using wooden spoon, make six wells. Crack one egg into each well and season yolks with salt and pepper, to taste. Start your day off o the right foot with this hearty eggs puttanesca recipe for breakfast!

Steps 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.

This will keep you full until lunch time, for sure. Follow along with me as I cook this recipe in the video below or keep scrolling for the written recipe. 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. I almost always have all these ingredients handy and do prefer to use an ancovy paste because it's so easy to keep a tube at the ready.

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