Italian Huevos Rancheros with Toast

Today is already the last March bread share. I hope you enjoyed all your loaves! If you have any feedback for me just send me a note I would love to hear from you! And remember to place your order for the next 6 weeks by this coming Monday if you want to continue receiving delicious, nutritious and beautiful bread.

A couple days ago I came across this delicious and very easy recipe for eggs in puttanesca sauce, the Italian version of Huevos Rancheros from Smitten Kitchen. It’s a delicious and quick mid week dinner. Here is the recipe:

Italian Huevos Rancheros Recipe 
Serves 2 people

• 2 Tbs olive oil
• 2 cloves garlic, peeled
• 1/4 cup flat-leaf parsley leaves
• 2 Tbs pitted kalamata olives
• 1 1/2 Tbs capers
• 2 anchovy filet, minced
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 14-ounces canned diced tomatoes
• Salt
• 2 eggs
• 1/4 cup grated parmesan 
• 2-4 slices of Country Sourdough toasted

Chop garlic, parsley, olives, capers and anchovies. Heat olive oil in a medium sized pan, once hot add chopped ingredients and cook for ~2 minutes. Carefully add tomatoes and stir. Add oregano, pepper flakes and salt to taste. Lower heat and simmer for 5 minutes. Make two small indentation in the sauce and crack 1 egg into each. Sprinkle parmesan over the top and cover pan partially with a lid. Let the eggs cook for 5 minutes or until the whites are set, but the yokes are still runny.
Drizzle with a little olive oil and sprinkle extra pepper, cheese and parsley over the top. Use your toast like a spoon to soak it all up and enjoy!!
This week’s Share
Country Sourdough
Ingredients: Montana grown organic wheat flour, water, sourdough culture, sea salt.
KAMUT Sourdough Sandwich Loaf
Ingredients: Montana grown organic wheat flour,  organic KAMUT berries, org. freshly milled KAMUT flour, water, sourdough culture, sea salt.
Polenta Sandwich Loaf
Ingredients: Montana grown organic wheat flour,  water, org. yellow corn, sourdough culture, sea salt.