EGGS IN PURGATORY WITH ARTICHOKE HEARTS, POTATOES AND CAPERS
Provided by Molly Stevens
Categories Egg Potato Tomato Brunch Bake Vegetarian Low Cal High Fiber Artichoke Healthy Capers Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 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. DO AHEAD: 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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Qertyuii Eeryyuii
[email protected]I was a little skeptical about the combination of eggs, artichoke hearts, potatoes, and capers, but I was pleasantly surprised! The flavors all came together beautifully and the dish was very satisfying. I'll definitely be making this again.
Officialmanmute
[email protected]This is one of my favorite recipes for a quick and easy weeknight meal. I often use jarred artichoke hearts and capers to save time, and it still turns out great. I also like to add a sprinkle of red pepper flakes for a little extra spice.
Gaming with Sanim
[email protected]This dish was a bit more work than I expected, but it was worth it! The eggs were cooked perfectly and the sauce was rich and flavorful. I served it with a side of roasted vegetables and it was a delicious meal.
Laib Baloch
[email protected]I'm not a big fan of eggs, but I decided to try this recipe anyway. I'm glad I did! The eggs were cooked perfectly and the sauce was rich and flavorful. I served it with a side of roasted vegetables and it was a delicious meal.
Md Farhan Ahmed
[email protected]This is a great recipe for a quick and easy weeknight meal. I often use jarred artichoke hearts and capers to save time, and it still turns out great. I also like to add a sprinkle of red pepper flakes for a little extra spice.
Md Akram islam
[email protected]I've never made eggs in purgatory before, but this recipe made it easy. The instructions were clear and concise and the dish turned out delicious. I especially liked the addition of artichoke hearts and capers. I'll definitely be making this again.
Thurlo Jansen
[email protected]This dish was very easy to make and it turned out great! I used Yukon Gold potatoes and they were perfectly cooked. The sauce was also very flavorful and I loved the addition of capers. I'll definitely be making this again.
Farhan Rasool
[email protected]I'm not a huge fan of artichoke hearts, but I decided to try this recipe anyway. I'm glad I did! The artichoke hearts were actually quite tasty and the overall dish was very flavorful. I'll definitely be making this again.
Zuwel Ahmed
[email protected]This recipe was a bit more work than I expected, but it was worth it! The eggs were cooked perfectly and the sauce was rich and flavorful. I served it with a side of roasted vegetables and it was a delicious meal.
Oniel Anderson
[email protected]I was a little skeptical about the combination of eggs, artichoke hearts, potatoes, and capers, but I was pleasantly surprised! The flavors all came together beautifully and the dish was very satisfying. I'll definitely be making this again.
Chris The Toon Boy
[email protected]This is one of my favorite recipes for a quick and easy weeknight meal. I often use jarred artichoke hearts and capers to save time, and it still turns out great. I also like to add a sprinkle of red pepper flakes for a little extra spice.
Lil Jay
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The eggs are cooked perfectly and the sauce is flavorful without being too heavy. I usually serve it with a side of crusty bread to soak up all the delicious sauce.
Mickelle Pratt
[email protected]This dish was a hit with my family! The artichoke hearts and capers added a nice briny flavor, and the potatoes were perfectly cooked. I'll definitely be making this again.