2010 Healthy Recipes, Week #9

I wanted to try this recipe mainly for the name. I laughed when I saw "Eggs In Purgatory With Artichokes" as the title of the recipe, in the March issue of Bon Appetit Magazine. I ended up making this recipe, but did it two slightly different ways since Holly does not like artichoke hearts. You basically create a slightly spicy chunky tomato sauce with sauteed onions, garlic, red pepper flakes and thyme. This reduces and thickens while you par boil some potatoes. Mix it all together with some capers and you've got the base for the casserole dish. I split this in half and added artichokes just to "my" pan of the egg dish. Once the vegetable mixture is spread evenly in the pan, you make indentations with the back of a spoon and crack a few fresh eggs into the "wells" you create. Bake it off, and this was a healthy, spicy brunch inspired dinner with some whole grain toast last night.



Eggs In Purgatory With Artichokes

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 to taste
Coarse ground black pepper to taste
2 14-ounce cans artichoke hearts, drained
2 garlic cloves, minced
1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
12 ounces potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons drained capers
8 large eggs
1/3 cup 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 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 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. Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve.