1/2 cup canned crushed tomatoes (Bianco DiNapoli, if available)
5–6 large eggs
8–9 anchovies
1 handful fresh basil
Salt, to taste
Instructions
Preheat your oven to 350°F. Heat your frying pan on medium-high and add canola oil (enough to fully submerge the capers). Bring oil temperature to approximately 350°F (if you don’t have a thermometer handy, you can determine if the oil is ready by tossing in one caper—it should sizzle immediately without the oil reaching smoke point). Dry capers and add to oil. After 2-3 minutes or when you notice them beginning to golden, use a slotted spoon to remove the capers from the oil and spread evenly over a paper towel. Set aside for later.
Remove most of the oil from the pan and return the pan to the stove on medium-low heat. Add leeks, mushrooms, and a pinch of salt, and saute until leeks are translucent and mushrooms appear cooked (somewhere around 7 minutes). Add crushed tomatoes and another pinch of salt and cook until they’ve slightly darkened and thickened (around 5 minutes). Whisk eggs with one more pinch of salt, add them to the pan, and cook for 1-2 minutes (until the edges appear to have set), then transfer to the oven for 10-15 minutes (depending on the size of your pan and the height of your frittata).
Halfway through the cook time, remove the pan from the oven briefly to add anchovies on top. Return to oven for the remaining time. While you wait, chiffonade fresh basil. When your frittata is ready, but no longer too hot, garnish with basil and the fried capers.