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: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams diced tomatoes in juice (preferably fire-roasted); 2 Tbsps drained capers; 4 servings Coarse kosher salt; 8 larges eggs; 2 teaspoons chopped fresh thyme; 227 grams package frozen artichoke hearts, thawed, drained; 2 garlic cloves, minced; 3 Tbsps extra-virgin olive oil; 355 milliliters chopped onion; 79 milliliters freshly grated Parmesan cheese; 1 teaspoons dried crushed red pepper; 227 grams red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes

Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers is a gluten free main course. This recipe serves 4. One portion of this dish contains around 20g of protein, 27g of fat, and a total of 438 calories. A mixture of pepper, white-skinned potatoes, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat olive oil in heavy large skillet overmedium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add chopped onion, choppedthyme, and crushed red pepper; sprinklelightly with coarse kosher salt and sautéuntil onion is tender and golden brown,about 10 minutes.

Ingredients you will need

Coarse Kosher Salt

Red Pepper Flakes

Onion

Add artichokes andminced garlic; stir 1 minute. Stir in dicedtomatoes with juice and bring to boil.Reduce heat; cover skillet and simmer15 minutes to allow flavors to blend.

Ingredients you will need

Artichoke

Garlic

Juice

Equipment you will use

Frying Pan

Meanwhile, cook potatoes in smallsaucepan of boiling salted water justuntil tender, about 8 minutes.

Ingredients you will need

Potato

Water

Drain.

Addpotatoes and capers to tomato-artichokesauce; cover and simmer 5 minutes. Seasonto taste with coarse salt and pepper.DO AHEAD: Tomato-artichoke sauce can bemade up to 6 hours ahead. Cool slightly,then cover and refrigerate. Rewarm saucebefore continuing.

Ingredients you will need

Salt And Pepper

Artichoke

Capers

Tomato

Sauce

Preheat oven to 375°F.

Equipment you will use

Oven

Pour tomato-artichokesauce into 13 x 9 x 2-inch glassbaking dish. Using back of spoon, make8 evenly spaced indentations in saucefor holding eggs. Crack 1 egg into eachindentation in sauce (some of eggs mayrun together slightly in spots).

Ingredients you will need

Tomato

Sauce

Egg