Eggs in Purgatory
Kathy Danell
Artichoke hearts, potatoes, and capers give this egg dish some flavor and heartiness!
ingredients
- 3T olive oil
- 1 1/2C onion, chopped
- 2t fresh thyme, chopped
- 1/2t dry red crushed pepper
- salt
- 8-10oz pkg frozen artichoke hearts, thawed/drained
- 2 garlic cloves, minced
- 28oz diced tomatoes, in juice
- 8 oz red skin or white potatoes, 1/2" cubes
- 2T drained capers
- 8 eggs
- 1/3C parmesan, grated
directions
- 1
1 Heat olive oil in large skillet over med heat. Add onion, thyme, and dry red pepper. Add salt, saute 10 minutes until onion is tender. Add artichokes and garlic, stir 1 minute. Stir in tomatoes with juice and bring to boil. Reduce heat, cover, and simmer 15 minutes.
- 2
2 Cook potatoes in small saucepan of boiling salted water about 8 minutes. Drain. Add potatoes and capers to tomato-artichoke sauce. Cover and simmer 5 minutes. Season with salt/pepper. Cool slightly, then cover and refrigerate.
- 3
3 Preheat oven to 375. Pour tomato-artichoke sauce into a 13X9X2 baking dish. Using back of a spoon, make 8 evenly spaced indentations in sauce. Crack 1 egg into each indentation. Bake until egg is softly set about 12-16 minutes. Sprinkle with parmesan and serve.
Source: Kathy Danell
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