Eggs in Purgatory With Artichoke Hearts, Potatoes and Capers

Name: Eggs in Purgatory With Artichoke Hearts, Potatoes and Capers
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil; 1 1/2 cups chopped onions; 2 teaspoons chopped fresh thyme; 1/2 teaspoon dry crushed red pepper; coarse kosher salt; 1 (10 ounce) package frozen artichoke hearts, thawed, drained; 2 garlic cloves, minced; 1 (28 ounce) can diced tomatoes with juice (preferably fire-roasted); 8 ounces red potatoes or 8 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes; 2 tablespoons drained capers; 8 large eggs; 1/3 cup freshly grated parmesan cheese

Submitted by ellie3763

"from Bon Appetit, March 2010 - http://www.epicurious.com/recipes/food/views/Eggs-in-Purgatory-with-Artichoke-Hearts-Potatoes-and-Capers-357495?mbid=rss_epinr&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+newrecipes+%28Epicurious+-+New+Recipes%29&utm_content=Google+Feedfetcher"

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Ready In:: 1hr
Ingredients:: 12
Serves:: 4

ingredients

3 tablespoons extra virgin olive oil
1 ¹⁄₂ cups chopped onions
2 teaspoons chopped fresh thyme
¹⁄₂ teaspoon dry crushed red pepper
coarse kosher salt
1 (10 ounce) package frozen artichoke hearts, thawed, drained
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes with juice (preferably fire-roasted)
8 ounces red potatoes or 8 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons drained capers
8 large eggs
¹⁄₃ cup freshly grated parmesan cheese

directions

Heat olive oil in heavy large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper; sprinkle lightly with coarse kosher salt and sauté until onion is tender and golden brown, about 10 minutes.
Add artichokes and minced garlic; stir 1 minute.
Stir in diced tomatoes with juice and bring to boil. Reduce heat; cover skillet and simmer 15 minutes to allow flavors to blend.
Meanwhile, cook potatoes in small saucepan of boiling salted water just until tender, about 8 minutes. Drain.
Add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes. Season to taste with coarse salt and pepper. (Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, then cover and refrigerate. Rewarm sauce before continuing.).
Preheat oven to 375°F Pour tomato-artichoke sauce into 13 x 9 x 2-inch glass baking dish.
Using back of spoon, make 8 evenly spaced indentations in sauce for holding eggs. Crack 1 egg into each indentation in sauce (some of eggs may run together slightly in spots).
Bake until egg whites and yolks are softly set, 12 to 16 minutes. Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve.

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Reviews

This was absolutely AWESOME!! Easy to follow directions, simple and tastes great! DH loved this and so did I! I wished I had taken a picture for you, next time. This is definitely going into rotation for us! Thanks ellie3763!

Heartspell