Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers

357495

(24) Course Breakfast and Brunch

Ingredients in this Recipe

1 1/2 cups chopped onion
1 28 ounce can diced tomatoes in juice (preferably fire roasted)
1 8 to 10 ounce package frozen artichoke hearts, thawed, drained
1/3 cup freshly grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons drained capers
2 teaspoons chopped fresh thyme
3 tablespoons extra virgin olive oil
8 large eggs
8 ounces red skinned or white skinned potatoes, peeled, cut into 1/2 inch cubes
Coarse kosher salt

Recipe Preparation

See Full Recipe at Epicurious

Comments

Epicurious

See all 26,430 recipes
www.epicurious.com

Users Who Saved this Recipe

Be the first to save this recipe.

Similar to this Recipe

Honey-Yogurt Waffles

Williams-Sonoma

(1) (1)
crème brûlée french toasts

Smitten Kitchen

(0)
Streusel Topped Zucchini Coffee Cake

Food52

(0)