Photo of Eggs Puttanesca by Daphne Oz by WW

Eggs Puttanesca by Daphne Oz

Total Time
35 min
15 min
20 min
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 flavor and richness—just a little bit adds so much.


Extra virgin olive oil

2 Tbsp

Uncooked sweet onions

1 medium, chopped

Kosher salt

2 pinch(es), or to taste

Garlic clove

2 clove(s), minced

Fresh thyme

1 tsp

Dried oregano

½ tsp

Red wine

½ cup(s), optional

Canned whole peeled tomatoes

28 oz


½ cup(s)

Pitted Kalamata olives

12 olive(s), roughly chopped


2 Tbsp, drained

Fresno chile

1 medium, thinly sliced

Kosher salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste


4 large egg(s)

Grated Parmesan cheese

¼ cup(s)


2 Tbsp, torn or thinly sliced


  1. Heat oil in a medium, deep saute pan until shimmering over medium-high heat. Add onions and a good pinch of salt; cook until translucent, stirring occasionally, about 3 minutes. Add garlic, thyme, and oregano; stir continuously to just soften garlic without browning, 1 minute.
  2. Add wine, if using, to deglaze pan; allow to evaporate, 1 to 2 minutes. Add tomatoes and water; use a wooden spoon or potato masher to roughly break apart whole tomatoes.
  3. Add olives, capers, and chile. Bring to a light boil and then reduce heat to medium-low; simmer until sauce thickens slightly and flavors meld, 7 to 8 minutes. Taste sauce and add salt and black pepper, if desired.
  4. Make four small wells for eggs in sauce. Crack eggs, one into each quadrant, and nestle into sauce. Cover pan and allow eggs to simmer on low heat to desired doneness, about 5 to 6 minutes for a gently runny yolk, 7 to 9 minutes for a jammy center, and 10 to 12 minutes for well done. Divide eggs among serving plates; garnish with cheese and basil.
  5. Serving size: 1 cup (includes 1 egg and some sauce)