"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Eggs Puttanesca by Pasquale Recipe

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This recipe for Eggs Puttanesca by Pasquale, by , is from The Dunkel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Dunkel

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1/2 cup red onion, chopped
1/4 cup capers
1/2 cup artichoke
1/2 green or black olives
1 cup tomato sauce
3 Tbsp. olive oil
parmesan cheese
salt and black pepper, to taste

Directions:
Directions:
Start by heating the olive oil in a deep skillet over medium/high heat. Fry the onion for about two minutes, making sure to not let it burn.

Add the tomato sauce to the onion and mix together. I used my homemade tomato sauce. Bring to a boil over medium heat for about a minute and then add the olives, capers, and artichoke and mix all together with the tomato sauce. Cook for 3 minutes and then crack 3 eggs on top of the sauce mix. I cracked my eggs, one by one, into a small bowl and then poured it slowly on top of the sauce so that it cooks sunny side up. You can crack the egg directly on top if you want. Sprinkle a dash of salt and black pepper on top and then cover the skillet with a lid and cook for 5 minutes.

Remove from heat and scoop onto a dish. Use a zester grater to grate fresh parmesan cheese on top and serve with a side of toast. Enjoy and cin cin!

 

 

 

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