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Poached Eggs in Spicy Tomato Sauce

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PREP TIME
5 min
COOKING TIME
15 min
TOTAL TIME
20 min
SERVINGS
2 servings
Breakfast Brunch Italian
Poached Eggs in Spicy Tomato Sauce
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, crushed
  • 3 black Italian olives, pitted and chopped, or more to taste
  • 1 teaspoon capers
  • 1 anchovy fillet in oil, drained
  • 7 ounces passata (crushed tomatoes)
  • 1/2 cup water
  • 1 sprig chopped fresh parsley
  • salt to taste
  • 2 eggs
Instructions
1
Preheat a small saucepan over a low flame. Pour oil into the pan and let it warm up for a few seconds. Introduce minced garlic, pitted olives, pickled capers, and salted anchovy into the pan; sauté for 1 to 2 minutes. Add a store-bought or homemade tomato sauce and water, stir until the mixture starts to bubble, and let it simmer for around 10 minutes. Add chopped parsley to give the dish a fresh touch, and sprinkle with salt according to taste.
2
Carefully pour eggs into the simmering tomato sauce without cracking their yolks. Continue cooking until the eggs are cooked through but still slightly tender, taking around 3 to 5 minutes.