Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4-6
3 tablespoons olive oil
1/2 yellow onion, chopped
2 cloves garlic, chopped
3 anchovy filets, chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 can (35 ounces) chopped tomatoes
2 tablespoons Lindsay Capers, drained
1/3 cup Lindsay Pitted Kalamata Olives, drained and halved
salt, to taste
pepper, to taste
1 1/2 cups chopped kale
6 eggs
Heat oven to 400 F.
In non-reactive saucepan over medium-high heat, warm olive oil. Add onion and saute, stirring occasionally, until soft, about 6 minutes.
Add garlic, anchovies and red pepper flakes; cook 1 minute. Stir in tomato paste then add chopped tomatoes with juices, capers and olives.
Bring to boil then reduce heat to low. Simmer, stirring occasionally, 15 minutes. Season with salt and pepper, to taste.
Transfer puttanesca sauce to 9-by-13-by-2-inch baking dish and spread to cover bottom. Stir in kale then, using wooden spoon, make six wells. Crack one egg into each well and season yolks with salt and pepper, to taste.
Transfer to oven and cook until white is set and yellow is cooked to preference, 12-16 minutes. Spoon into bowls and serve.
