Eggs In Purgatory With Artichoke Hearts Potatoes And Capers

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From bon appetit, march 2010 - http://www.epicurious.com/recipes/food/views/eggs-in-purgatory-with-artichoke-hearts-potatoes-and-capers-357495?mbid=rss_epinr&utm_source=feedburner&utm_medium=feed&utm_campaign=feed%3a+newrecipes+%28epicurious+-+new+recipes%29&utm_content=google+feedfetcher

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Steps

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Heat olive oil in heavy large skillet over medium heat.

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Add chopped onion , chopped thyme , and crushed red pepper.

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Sprinkle lightly with coarse kosher salt and saut until onion is tender and golden brown , about 10 minutes.

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Add artichokes and minced garlic.

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Stir 1 minute.

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Stir in diced tomatoes with juice and bring to boil.

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Reduce heat.

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Cover skillet and simmer 15 minutes to allow flavors to blend.

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Meanwhile , cook potatoes in small saucepan of boiling salted water just until tender , about 8 minutes.

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Drain.

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Add potatoes and capers to tomato-artichoke sauce.

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Cover and simmer 5 minutes.

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Season to taste with coarse salt and pepper.

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Preheat oven to 375f pour tomato-artichoke sauce into 13 x 9 x 2-inch glass baking dish.

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Using back of spoon , make 8 evenly spaced indentations in sauce for holding eggs.

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Crack 1 egg into each indentation in sauce.

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Bake until egg whites and yolks are softly set , 12 to 16 minutes.

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Carefully remove baking dish from oven.

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Sprinkle grated pa.

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Ingredients

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extra virgin olive oil, onions, fresh thyme, dry crushed red pepper, kosher salt, frozen artichoke hearts, garlic cloves, diced tomatoes with juice, red potatoes, capers, eggs, parmesan cheese