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Egg and Chickpea Puttanesca
Serves 4
Something about summer weather makes most people want to cook dishes requiring minimal time, effort, and cleanup. This version of Italian puttanesca fits the bill. Eggs and chickpeas are nestled into a super-fragrant sauce studded with flavour boosters including garlic, capers, and anchovies. Consider serving with crusty sourdough bread so you can enjoy every last bit of this sauce.
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Ingredients
- 4 large organic eggs
- 1 Tbsp (15 mL) avocado oil or grapeseed oil
- 2 garlic cloves, finely chopped
- 2 or 3 anchovy fillets, finely chopped
- 1 Tbsp (15 mL) tomato paste
- 1/2 cup (125 mL) white wine
- 28 oz (798 mL) can no-salt-added diced tomatoes
- 1 tsp (5 mL) Italian seasoning
- 1/2 tsp (2 mL) dried red pepper flakes
- 1/4 tsp (1 mL) black pepper
- 2 cups (500 mL) cooked or canned chickpeas (drained and rinsed)
- 1/3 cup (80 mL) sliced Kalamata olives
- 2 Tbsp (30 mL) capers, drained
- 1/4 cup (60 mL) chopped fresh basil or parsley
Nutrition
Per serving:
- calories 551
- protein 31 g
-
total fat
14 g
- sat. fat 2 g
-
total carbohydrates
72 g
- sugars 17 g
- fibre 20 g
- sodium 344 mg
Directions
01
In large saucepan, place eggs and cover with cold water by 1 in (2.5 cm). Bring to a boil and cook for 30 seconds. Cover pan with tight-fitting lid and remove from heat; set aside for 10 minutes. Place eggs in ice water and cool for 10 minutes. Peel eggs and slice each in half lengthwise.
02
In large skillet, heat oil over medium. Add garlic and anchovy; cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste; heat for 30 seconds. Add wine to pan, and simmer for 1 minute, scraping up any brown bits. Add tomatoes and their juices, Italian seasoning, red pepper flakes, and black pepper. Cook until liquid is reduced by half, about 10 minutes. Stir in chickpeas, olives, and capers; heat for 1 minute. Nestle in eggs. Garnish with basil or parsley.
