Baked Eggs Puttanesca

Baked Eggs Puttanesca

This savory brunch is paleo-friendly, gluten-free and ready to burst with mediterranean flavor. Recipe provided by chef & cookbook author Kate McMillan.

  • prep
  • cook
  • 4-6 servings


  • 3 Tbsp olive oil

  • 1/2 yellow onion, chopped

  • 2 cloves garlic, chopped

  • 3 anchovy filets, chopped

  • 1/4 tsp crushed red pepper flakes (or more to taste)

  • 2 Tbsp tomato paste

  • 1 (35-oz) can chopped tomatoes

  • 2 Tbsp Lindsay Olive Capers, drained

  • 1/3 cup Lindsay Pitted Kalamata Olives, drained and halved

  • Salt and freshly ground pepper

  • 1 1/2 cups chopped kale

  • 6 eggs

Cooking Directions

  1. Preheat the oven to 400°F.

  2. Warm the olive oil in a non-reactive saucepan over medium-high heat. Add the onion and sauté, stirring occasionally, until soft, about 6 minutes.

  3. Add the garlic, anchovies and red pepper flakes and cook for another minute. Stir in the tomato paste and then add the chopped tomatoes (with all their juices), the capers and olives.

  4. Bring to a boil and then reduce the heat to low. Simmer, stirring occasionally, for 15 minutes. Season to taste with salt and pepper.

  5. Transfer the puttanesca sauce to a 9 x13 and 2-inch deep baking dish and spread to cover the bottom. Stir in the kale and then, using a wooden spoon, make six wells. Crack one egg into each well and season the yolk with salt and pepper.

  6. Transfer to the oven and cook until the white is set and the yellow is cooked to preference, 12 - 16 minutes. Spoon into bowls and serve at once.