Eggs In Purgatory With Artichoke Hearts, Potatoes And Capers Recipe

Name: Eggs In Purgatory With Artichoke Hearts, Potatoes And Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 1/2 cups chopped onion; 2 teaspoons chopped fresh thyme; 1/2 teaspoon dried crushed red pepper; Coarse kosher salt; 1 8- to 10-ounce package frozen artichoke hearts, thawed, drained; 2 garlic cloves, minced; 1 28-ounce can diced tomatoes in juice (preferably fire-roasted); 8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes; 2 tablespoons drained capers; 8 large eggs; 1/3 cup freshly grated Parmesan cheese

Servings: persons

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

1
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 saute 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.
2
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. DO AHEAD:
3
Preheat oven to 375u00b0F. 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.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 1/2 cups chopped onion, 2 teaspoons chopped fresh thyme, 1/2 teaspoon dried crushed red pepper, and more.

Yes, Eggs In Purgatory With Artichoke Hearts, Potatoes And Capers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggs In Purgatory With Artichoke Hearts, Potatoes And Capers

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