Begin by heating the olive oil in a skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
Stir in the red pepper flakes, capers, and chopped kalamata olives. Cook for another minute to allow the flavors to meld together.
Pour in the can of diced tomatoes along with the kosher salt. Stir well and bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes, allowing the sauce to thicken slightly.
Using a spoon, create small wells in the sauce and carefully crack the eggs into these wells. Cover the skillet and let the eggs poach for about 4-5 minutes, or until the whites are set but the yolks remain runny.
Once the eggs are cooked to your liking, sprinkle the grated parmesan cheese over the top. Finish with a generous handful of chopped parsley or arugula for a fresh touch.
Toast your bread slices to your preference. Serve the Puttanesca Poached Eggs directly from the skillet over the toasted bread, and enjoy every delicious bite!
