LITTLE ROCK — This dish is a twist on the classic eggs in purgatory, but with a spicier, heartier sauce. The sauce can be refrigerated in an airtight container for up to a week or frozen for up to 3 months.
Eggs in Hearty Puttanesca
2/3 cup packed kale, Tuscan
(lacinato) or other variety 2 teaspoons extra-virgin olive
oil 1 teaspoon capers, rinsed and
drained 1 anchovy filet, drained and
finely chopped1/4 teaspoon crushed red pepper
flakes 1 very small onion or large
shallot, finely chopped 1 clove garlic, thinly sliced 4 extra-large kalamata olives,
pitted and chopped 4 ounces portobello, cremini
or other meaty mushrooms,
stemmed and chopped 11/2 cups crushed tomatoes in
their juices 1 teaspoon red wine vinegar,
plus more to taste 1/2 teaspoon sugar, plus more
to taste Salt and ground black pepper 2 eggs 4 thick baguette slices,
toasted 1 tablespoon grated parmesan
Strip the kale leaves from the stems. Coarsely chop the leaves and finely chop the stems, keeping them separate.
Heat the oil in 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 and cook, stirring frequently, until the vegetables are tender and starting to brown, about 2 minutes. Add the kale leaves, olives and mushrooms and cook, stirring frequently, until the mushrooms collapse and release their liquid and the kale is fully wilted and tender, 4 or 5 minutes.
Stir in the tomatoes, vinegar and sugar. Taste, and add morevinegar or sugar if needed, plus salt and pepper.
Press two indentations into the sauce. Crack the eggs, separately, into a teacup and then carefully pour each into an indentation. Cover the saucepan, and cook until theegg is done to your liking, 2 or 3 minutes for a set white and runny yolk.
Serve the vegetables and eggs over baguette slices and sprinkle with the cheese.
Makes 2 servings.
Food, Pages 38 on 05/23/2012