Eggs In Purgatory With Artichoke Hearts, Potatoes And Capers

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 -skinned potatoes, peeled, cut into 1/2-inch cubes
• 2 tablespoons drained capers
• 8 large eggs
• 1/3 cup freshly grated parmesan cheese

Recipe

• 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 sauté until onion is tender and golden brown, about 10 minutes.
• 2 add artichokes and minced garlic; stir 1 minute.
• 3 stir in diced tomatoes with juice and bring to boil. reduce heat; cover skillet and simmer 15 minutes to allow flavors to blend.
• 4 meanwhile, cook potatoes in small saucepan of boiling salted water just until tender, about 8 minutes. drain.
• 5 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.).
• 6 preheat oven to 375°f pour tomato-artichoke sauce into 13 x 9 x 2-inch glass baking dish.
• 7 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).
• 8 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.