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Puttanesca baked eggs

Freshlay Farms Golden Yolkers® eggs are wonderfully versatile, deliciously rich and irresistibly hued, making them the perfect ingredient to elevate your everyday dishes and occasion meals alike. The recipe possibilities really are endless, so here are some fresh ideas for you to try

SERVES 4 | PREP 5 mins | COOK 20 mins

Ingredients

1 tbsp olive oil

2 onions, finely chopped

2 garlic cloves, crushed

4 anchovies

2 tsp smoked paprika

2 x 400g cans cherry tomatoes

2 tbsp capers

100g black olives, pitted

1 tbsp caster sugar

1 tbsp vinegar, such as red wine vinegar

small bunch of parsley, roughly chopped, plus extra to serve

4 Freshlay Farms Golden Yolker eggs

pinch of chilli flakes

flatbread, to serve

Method

1. Add the oil to a large frying pan over a medium heat. Once hot, add the onions and cook for 8 mins or until softened and starting to turn golden. Then add the garlic, anchovies and paprika, and cook for 1 min until it starts to smell fragrant.

2. Next, add the cherry tomatoes, 50ml water, the capers, olives, sugar and vinegar. Stir everything together, then bring to a simmer. Once simmering, stir in the parsley and season to taste.

3. Lower the heat until just simmering, then make four dips in the tomato sauce and crack an egg into each hole. Cover with a lid and cook over a medium heat for 8 mins until the eggs are cooked and the yolks are still runny. Remove the lid, then sprinkle over the extra parsley, a few chilli flakes and some freshly ground black pepper. Serve with some flatbreads, if you like.