Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers

Ingredients for Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers

• 3 tablespoons extra-virgin olive oil

• 350ml chopped onion

• 2 teaspoons chopped fresh thyme

• 1/2 teaspoons dried crushed red pepper

• Coarse kosher salt

• 1 8- to 275g package frozen artichoke hearts, thawed, drained

• 2 garlic cloves, minced

• 1 800g can diced tomatoes in juice (preferably fire-roasted)

• 230g red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes

• 2 cucchiai di capperi scolati

• 8 large eggs

• 40g freshly grated Parmesan cheese

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 flavours 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 191°C. 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.

Avvertenza

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