Eggs alla puttanesca
Puttanesca eggs are a quick and economical second course, ideal to prepare when you have little time to spend at the stove. The addition of ingredients such as anchovies, black olives, capers and chili pepper makes them too good... an idea to transform a simple dish like fried eggs into something new. Eggs puttanesca are a cheap, easy and very quick dish to make, made with eggs cooked in tomato sauce. An ancient Neapolitan recipe that I have loved since I was a child and that I often make when I have little time. Only 10 minutes and they are ready to serve hot, in short, a dinner-saving recipe of unique goodness. I'm sure you're wondering why they're called eggs puttanesca? In Neapolitan "ova 'mpriatorio", they are so called because the white of the egg in contrast with the red of the tomato recalls the souls in purgatory enveloped in flames.
INGREDIENTS
2 eggs2 anchovy fillets in oil5 black olives10 caperssalt to tastechili pepper to taste
Procedure
Place a drizzle of oil in a small pan and let it heat. When it's ready, crack the two eggs. Add the black olives, capers and anchovies cut in half to the eggs as soon as they are inserted, distributing them over the entire surface. Season with salt and a sprinkling of chilli pepper. Cook everything until the eggs are ready. Serve them hot.
Puttanesca eggs are a quick and economical second course, ideal to prepare when you have little time to spend at the stove. The addition of ingredients such as anchovies, black olives, capers and chili pepper makes them too good... an idea to transform a simple dish like fried eggs into something new. Eggs puttanesca are a cheap, easy and very quick dish to make, made with eggs cooked in tomato sauce. An ancient Neapolitan recipe that I have loved since I was a child and that I often make when I have little time. Only 10 minutes and they are ready to serve hot, in short, a dinner-saving recipe of unique goodness. I'm sure you're wondering why they're called eggs puttanesca? In Neapolitan "ova 'mpriatorio", they are so called because the white of the egg in contrast with the red of the tomato recalls the souls in purgatory enveloped in flames.
INGREDIENTS
2 eggs
2 anchovy fillets in oil
5 black olives
10 capers
salt to taste
chili pepper to taste
Procedure
Place a drizzle of oil in a small pan and let it heat. When it's ready, crack the two eggs. Add the black olives, capers and anchovies cut in half to the eggs as soon as they are inserted, distributing them over the entire surface. Season with salt and a sprinkling of chilli pepper. Cook everything until the eggs are ready. Serve them hot.
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