Poached in a zesty tomato sauce, these easy and impressive eggs make the perfect brunch dish.

Ingredients

• 1/2 cup (125 mL) Lactantia^® Unsalted Butter, divided
• 3/4 cup (175 mL) halved pitted black and green olives
• 1/3 cup (75 mL) capers
• 2 shallots, thinly sliced
• 4 cloves garlic, sliced
• 1/2 tsp (2 mL) dried oregano
• 1/4 tsp (1 mL) hot pepper flakes
• 2 tbsp (30 mL) tomato paste
• 1 tbsp (15 mL) anchovy paste
• 1 jar (680 mL) strained puréed tomatoes (passata)
• 6 eggs
• 1/4 tsp (1 mL) each salt and pepper
• 2 tbsp (30 mL) chopped fresh parsley
• Crusty bread, for serving

Instructions

1. Melt 1/3 cup (75 mL) butter in high-sided skillet set over medium heat; cook olives, capers, shallots, garlic, oregano and hot pepper flakes, stirring, for 3 to 5 minutes or until shallots and garlic are slightly softened. Add tomato paste and anchovy paste; cook for 1 minute.
2. Stir in tomatoes; bring to boil. Reduce heat to low; cook, stirring occasionally, for about 10 minutes or until thickened slightly.
3. Crack eggs into sauce. Dot with remaining butter and sprinkle with salt and pepper. Cover and cook for 3 to 5 minutes for soft-cooked eggs or until cooked as desired. Sprinkle with parsley. Serve with crusty bread.

Tip

Serve with grated Parmesan cheese if desired.