eggs in purgatory

This one dish wonders was portrayed to me as something like tuna noodle casserole.  I was supposed to think, "oh yeah, eggs in purgatory."  Well, I had no idea what it was, but when I read the recipe and ingredients I figured I'd give this dish I was supposed to know about a whirl.

Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers- adapted from Bon Apetit
1 1/2 cups chopped onion
2 t. chopped fresh thyme
1 - 2 cans artichoke hearts, drained
2 garlic cloves, minced
1 28 ounce can diced tomatoes in juice
8 ounce red skin potatoes peeled and cut into cubes
2 T capers
6-8 eggs
1/3 cup grated Parmesan cheese

Heat olive oil in a heavy skillet and add chopped onion, thyme, and sprinkle with salt.  Saute about 10 minutes.  Add artichokes and garlic and stir 1 minute.  Stir in tomatoes and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.

Meanwhile, cook potatoes until done and drain.  Add potatoes and capers to tomato sauce and simmer for another 5 minutes.

Preheat oven to 375 and pour mixture into a 13 x 9 glass dish.  Using the back of a spoon make little dips and then break an egg over top.  Bake until egg whites and yolks are set, about 12-16 minutes.  Carefully remove dish from oven, sprinkle with cheese and enjoy right away.

I would say... this dish is best on the first day and I think would make a great stand in when you know a vegetarian is coming to dinner.  It would be a satisfying meal for them, and an a-okay side for everyone else if you have a meat or fish option.

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