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Anchovy Recipes

Tiny fish, huge flavor. Salty, savory anchovy recipes that turn simple meals into something unforgettable.

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Italian

Eggs in Purgatory with Anchovy Toastini

Hearty Italian eggs poached in a rich tomato-pancetta sauce, served with goat cheese and anchovy toastini.

45 min1020 cal55g proteinServes 43 saves

Hannah Brownlee

Ingredients

4 oz diced pancetta
1 diced onion
1 (28 oz) can whole tomatoes
1 (14.5 oz) can fire roasted tomatoes
1 lb lean ground beef
1 sourdough loaf, sliced
8 oz goat cheese
1/3 cup chopped green olives
1 tin anchovies in oil
Black truffle oil (optional)
Salt and pepper
1 dozen eggs
Parmesan, for garnish

Instructions

1Fry the pancetta in a large saucepan. Once fat is rendered, add onion to caramelize. Add ground beef and brown.
2Crush canned tomatoes by hand into the pan, add fire roasted tomatoes. Cover and simmer on low for 20-30 minutes, stirring occasionally.
3Toast sourdough slices. Spread goat cheese on each, top with chopped olives and diced anchovies. Finish with cracked pepper and a drizzle of truffle oil.
4Taste sauce and season. Crack eggs gently into the sauce, cover and poach 3-5 minutes to desired yolk consistency.
5Serve eggs and sauce in bowls topped with shaved Parmesan, alongside the anchovy toastini.

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The umami secret weapon

Anchovies are the quiet workhorses of the kitchen — melt a few into hot oil and they disappear into a deep, savory backbone you can build a whole meal on.

From rustic Italian eggs in purgatory to Cambodian steak sauce and rosemary-rubbed roasts, these recipes lean into anchovy's wild range.

Don't be afraid of the tin. A little goes a long way, and the payoff is pure umami magic.

Quick Tips

1
Melt them down
Anchovies practically dissolve in hot oil — they leave behind savory depth without any fishy taste.
2
Buy quality oil-packed
Spanish or Italian oil-packed anchovies have meatier, cleaner flavor than budget tins.
3
Pair with bold flavors
Garlic, lemon, chili, and rosemary all stand up beautifully to anchovy's salty punch.
4
Use the oil too
The oil from the tin is liquid gold — drizzle it on toast, eggs, or pasta.