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The Washington Post

Egg in Hearty Puttanesca

Egg in Hearty Puttanesca 1.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Cooking for One Apr 25, 2012

A twist on the classic eggs in purgatory, but with a spicier, heartier and more healthful sauce.

Make Ahead: The sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months.


Servings: 1 - 2
Ingredients
  • 2 ounces (about 2/3 cup packed) kale, Tuscan (lacinato) or other variety
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon capers, rinsed (if salt-packed) and drained
  • 1 anchovy fillet, drained and finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1 very small onion or large shallot, finely chopped
  • 1 clove garlic, thinly sliced
  • 4 extra-large green or black kalamata olives, pitted and chopped
  • 4 ounces portobello, cremini or other meaty mushrooms, stemmed and chopped
  • 1 1/2 cups no-salt-added crushed tomatoes in their juices
  • 1 teaspoon red wine vinegar, plus more to taste
  • 1/2 teaspoon sugar, plus more to taste
  • Salt
  • Freshly ground black pepper
  • 1 large egg
  • 2 or 3 thick baguette slices, toasted
  • 1 tablespoon grated Parmigiano-Reggiano (optional)

Directions

Strip the kale leaves from the stems. Coarsely chop the leaves and finely chop the stems, keeping them separate.

Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, sprinkle in the capers, anchovy and pepper flakes. Cook, stirring frequently, until the capers start to become crisp, 2 minutes.

Add the onion or shallot, garlic and chopped kale stems; cook, stirring frequently, until the vegetables are tender and starting to brown, about 2 minutes. Add the kale leaves, olives and mushrooms; cook, stirring frequently, until the mushrooms collapse and exude their liquid and the kale is fully wilted and tender, 4 or 5 minutes.

Stir in the tomatoes, vinegar and sugar. Taste, and add more vinegar or sugar if needed, plus salt and pepper.

Press an indentation into the center of the sauce. Crack the egg into a teacup and then carefully pour it into the indentation. Cover the saucepan, and cook until the egg is done to your liking, 2 or 3 minutes for a set white and runny yolk.

Spoon the vegetables and egg over the baguette slices in a bowl; sprinkle with the cheese, if using, and eat.


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Recipe Source

From Joe Yonan, author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011).

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 2): 260


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 2g 10%

Cholesterol: 105mg 35%

Sodium: 600mg 25%

Total Carbohydrates: 31g 10%

Dietary Fiber: 5g 20%

Sugar: 10g

Protein: 12g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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