Eggs puttanesca by Daphne Oz
6
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Red wine, Parmesan, fresh basil, briny capers, and salty olives give an Italian twist to this take on Shakshuka. Use a high quality Parmesan cheese such as Parmigiano-Reggiano to get the most for your SmartPoints values—just a little bit of it imparts a ton of flavour.
Ingredients
Extra virgin olive oil
2 tbsp(s)
Sweet onions
1 medium, chopped
Kosher salt
2 pinch(es), or to taste
Garlic
2 clove(s), large, minced
Fresh thyme
1 tsp(s)
Dried oregano
½ tsp(s)
Red wine
½ cup(s), optional
Canned whole peeled tomatoes
28 oz
Water
½ cup(s)
Pitted Kalamata olives
12 olive(s), roughly chopped
Capers
2 tbsp(s), drained
Fresno chile
1 medium, thinly sliced
Kosher salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Raw egg
4 large
Grated Parmesan cheese
¼ cup(s)
Fresh basil
2 tbsp(s), torn or thinly sliced