This traditional Italian recipe of eggs cooked in a rich homemade tomato sauce with olives, capers and anchovies makes a very tasty breakfast or brunch.
L
linacavezza
1 person made this
Ingredients
Serves: 2
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
3 or 4 black Italian olives, pitted and chopped
3 or 4 big capers, chopped or 1 teaspoon small capers
1 anchovy fillet in oil, drained
200g tomato passata
120ml water
1 sprig parsley, chopped
salt, as needed
2 eggs
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Method Prep:5min › Cook:15min › Ready in:20min
Heat oil in a frying pan over low heat; add garlic, olives, capers and anchovies and cook for 1 or 2 minutes.
Add tomato passata and water; simmer for 10 minutes. Add chopped parsley and season to taste.
Gently add the eggs directly into the tomato sauce without breaking the yolk. Cook for a few minutes until the eggs are just cooked. Serve with toasted bread.