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eggs a la puttanesca

Eggs A La Puttanesca

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5 from 1 review

  • Author: Hannah Jupiter


One pan meal that is a delicious, elevated yet easy to prepare breakfast that's as tasty as it is impressive.


  • 1/2 onion
  • 3 cloves garlic
  • 3/4 - 1 cup kalamata olives
  • 2 tablespoons olive oil (more to taste)
  • 1 can of Italian crushed tomatoes or 4 - 5 Roma tomatoes chopped
  • 4 -5 eggs to cover the pan


  1. Chop onion, garlic, and kalamata olives very finely.
  2. To a large pan, add olive oil and chopped mixture.
  3. Cook on medium/high until fragrant and cooked down.
  4. Add tomatoes and continue cooking until deepened in color and mixture is thickened.
  5. Crack eggs and drop ontop of mixture. Keep on heat until eggs are cooked.
  6. Eat straight out of the pan with sourdough.


* The mixture (without eggs on top) can be made and saved in the fridge in a glass container for a week.