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Poached Eggs in the Style of 'Puttanesca'

Poached Eggs in the Style of 'Puttanesca'

An all time favorite of mine is Pasta alla Puttanesca – pasta and sauce in the 'Harlot' style. This is a robust southern Italian sauce with chili peppers, capers, olives and anchovies. Here we play on the 'quickness' of making the sauce, add mushrooms and make this a meal with the addition of poached eggs.


  • 2 Tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic clove, minced
  • 2 cups mushrooms, assorted, sliced
  • 1/3 cup black olives, pitted
  • 8 oz Marinelli’s Tomato & Basil sauce
  • 4 eggs
  • 2 Tbsp capers, rinsed
  • 2 anchovy, fillets
  • ½ cup basil leaves, slivered
  • 4 slices Calabrese bread, thick, toasted

Sea salt and freshly ground pepper to taste

Chef's Cooking Instructions

  1. Heat the olive oil in a skillet over medium heat and add the garlic and onion. Cook for 2-3 minutes. Add the mushrooms, olives and tomato sauce. Simmer for 10 minutes.
  2. In the meantime, bring a small pot of water to boil with a splash of vinegar. Lower to a simmer and poach the eggs until the whites are set and the yolk is still runny, about 3 minutes.
  3. Stir in the capers, anchovies and basil leaves into the mushroom mixture and season to taste. Spoon the mushroom mixture onto the bread and top with a poached egg.

Serve with a robust red wine and enjoy. 

Boun appetito!