Baked Eggs Puttanesca *

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Baked eggs puttanesca, wow. Maintaining a healthy lifestyle includes a variety of commitments, from exercising to eating right. However, serving up healthy meals doesn’t have to be boring.

From earthy and nutty black ripe olives to rich and fruity kalamata olives, Lindsay adds a hearty and flavorful punch to just about any dish, including soups, salads, and main courses. Plus, these fruits are cholesterol-free, high in “good fats” and low in carbohydrates and calories, making them an ideal ingredient for keto, Mediterranean, and paleo diets.

Whether they help elevate dishes like Taco-Stuffed Spaghetti Squash and Baked Eggs Puttanesca or are simply enjoyed as a snack, olives are a guilt-free food to ensure your healthy mealtime is anything but boring.

Baked Eggs Puttanesca

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.

SOURCE:
Lindsay