Author Notes: The tomato sauce I make is a cross between an arrabbiata, known for its chile flakes, and puttanesca, with its briny caper and anchovy flavors. If you don’t l (…more) —Karen Palmer
Serves 4
- 2tablespoons olive oil, plus more for serving
- 1pinch chile flakes
- 1small onion, diced
- Kosher salt, to taste
- 3garlic cloves, roughly chopped
- 128-ounce can crushed tomatoes
- 1tablespoon capers, plus 1 tablespoon of juice from the jar
- Freshly cracked black pepper, to taste
- 4eggs
- 1/2cup roughly chopped parsley, for garnish
- Parmesan cheese, for garnish
- Thick-cut toasted bread, for serving
- Preheat the oven to 375 degrees.
- Heat the oil in an 8-inch cast-iron pan over medium heat. Sprinkle in the chile flakes and warm until fragrant, 1 to 2 minutes.
- Add the onions, season them with a small pinch of salt, and cook until translucent, 7 minutes, stirring often and being careful not to burn them. Add the garlic and cook until fragrant, 2 minutes more.
- Add the crushed tomatoes, then stir in the capers and caper juice. Season with another small pinch of salt and cracked black pepper. Bring to a boil, then lower the heat and simmer until the sauce has thickened and reduced slightly, 20 minutes. Take the sauce off the heat. Taste and adjust the seasoning as needed.
- Using a wooden spoon, create 4 small wells in the sauce. Crack an egg into each well. Bake until the eggs have just turned white but still jiggle when you shake the pan, 9 to 10 minutes.
- Season each egg with a little salt and pepper. Garnish the dish with the chopped parsley and Parmesan, and drizzle olive oil over the top. Serve immediately with thick slices of toasted bread for dipping.
- This recipe is a Community Pick!
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