Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories390.8 kcal (20%)
Total Fat19.8 g (28%)
Carbs35.1 g (14%)
Sugars15 g (17%)
Protein18 g (36%)
Sodium1447.2 mg (72%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
olive oil
to coat the pan
3 clovesgarlic
sliced
2shallots
sliced
3anchovies
1 tspcalabrian chilis
chopped, or red pepper flakes to taste
28 ozcan whole peeled tomatoes
crushed by hand
1 tspsugar
½ cupblack olives
halved
2 Tbspcapers
kosher salt
pepper
to taste
4eggs
the sauce amount is good for either amount
fresh parsley
basil leaves
for serving
pecorino
Freshly grated, if desired
Sourdough toast
for dipping
Instructions
Step 1
In a large skillet, over medium heat, heat olive oil until hot. Add in garlic and cook until starting to brown. Add in shallots and cook until soft.
Step 2
Toss in anchovies and chilis and cook until anchovies melt. Add in tomatoes and sugar and cook until the sauce has thickened, about 15-20 minutes.
Step 3
Stir in olives and capers. Season to taste with salt and pepper. It may not need much salt at all as the olives and capers add saltiness.
Step 4
Make little beds the in sauce and add eggs to the beds. Season each egg with a small touch of salt and pepper.
Step 5
Cover pan and cook on low until egg whites have set and yolks are still runny. About 5-7 minutes.
Step 6
Top with lots of parsley and basil. Serve topped with pecorino, if using, and toasted bread for dipping.
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Notes
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Delicious
Fresh
Go-to
One-dish
Under 30 minutes
