Baked eggs & beans alla puttanesca

Name: Baked eggs & beans alla puttanesca
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 2
Ingredients: 340 g jar Crosta & Mollica Puttanesca Pasta Sauce; 400 g can Essential Cannellini Beans In Water, drained; 4 Essential Free Range White Eggs; 1 pinch chilli flakes; 2 slice/s sourdough bread; 25 g pack flat leaf parsley, leaves roughly chopped; Extra virgin olive oil, to drizzle

Using a ready-made olive and caper tomato sauce makes light work of these tasty baked eggs – gorgeous for breakfast, lunch or dinner!

3.5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare2 mins
Cook10 mins
Total time12 mins

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Ingredients

340g jar Crosta & Mollica Puttanesca Pasta Sauce
400g can Essential Cannellini Beans In Water, drained
4 Essential Free Range White Eggs
1 pinch chilli flakes
2 slice/s sourdough bread
¼ x 25g pack flat leaf parsley, leaves roughly chopped
Extra virgin olive oil, to drizzle

Method

Tip the puttanesca sauce and beans into a deep-sided frying pan, which has a fitted lid. Bring to the boil, then reduce the heat and simmer for 5 minutes.
Using a wooden spoon, make 4 wells in the sauce and break an egg into each. Season the eggs, then scatter with the chilli flakes.
Turn the heat down as low as you can and cover the pan. Cook for 5-6 minutes, or until the whites are set, with soft yolks. Meanwhile, toast the sourdough.
Finish with a sprinkle of parsley and a drizzle of extra virgin olive oil, then serve with the toasted sourdough.

Cook’s tip

Puttanesca is tomato-based, with capers and olives for savouriness. To make this with more of a spiced flavour, try using passata with onion and garlic, plus a dollop of your favourite curry paste. Scatter with coriander instead of parsley and try with naan.