Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers
What I like about this recipe, is that it's a One Dish Wonder. Eggs in Purgatory are really eggs simmered in a tomato sauce. I found this recipe in March 2010 Bon Appetit Magazine, and I found it easy to make, hearty-- and this version is certainly pretty healthy. You can easily substitute artichoke hearts for mushrooms, if you like. I discovered that this dish easily adapts to being made a day ahead of time.
Come visit my food blog to see how I made this, and how you can make it at: http://foodiewife-kitchen.blogspot.com/2010/02/devils-breakfast-eggs-in-purgatory-with.html
- 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
- OPTIONAL: Mushrooms would be a great substitute for artichokes hearts, or in addition to!
Preparation time 15mins
Cooking time 35mins
Adapted from foodiewife-kitchen.blogspot.com
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.
*NOTE: Since the potatoes will continue to cook in the oven, don't overcook them, or they'll become mushy.
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 13x9x2-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**.
**My experience is to consider the eggs ready when they are still a little jiggly. They will continue to cook once you remove them from the oven. The shallower your dish and tomato mixture, the quicker the eggs will cook.
Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve.
**I used a cast iron skillet, so I simply put the entire dish into the oven-- no need to pour into a glass dish --OR
You can put the vegetables into individual ramekins and store overnight and/or fill with an egg and bake according to directions.
1 serving contains the following:
Calories (kcal) 427.0
%Calories from Fat 52.0
Fat (g) 24.7
Saturated Fat (g) 6.1
Cholesterol (mg) 430.7
Carbohydrates (g) 32.0
Dietary Fiber (g) 5.7
Total Sugars (g) 10.0
Net Carbs (g) 26.3
Protein (g) 21.5
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