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
3 T EVOO
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
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.