Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers - 32g Carbs, 5.7g Fiber, 10g Sugar
From: Bon Appetit - March 2010
By Molly Stevens
The Original: Eggs baked (or poached) in a spicy tomato sauce.
Our Version: A heartier (and healthier) meal, thanks to the
addition of artichoke hearts and potatoes.
Servings: 4
3 Tbsp extra-virgin olive oil
1 1/2 cups chopped onion
2 tsp chopped fresh thyme
1/2 tsp dried crushed red pepper
Coarse kosher salt
1 8 to 10-oz pkg frozen artichoke hearts, thawed, drained
2 garlic cloves, minced
1 28-oz can diced tomatoes in juice (preferably fire-roasted)
8 oz red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 Tbsp 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 degrees F. Pour tomato-artichoke sauce into
13 x 9 x 2-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.
Servings: 4
Nutrition per Serving:
427 Calories, 52% Calories from Fat, 24.7g Fat, 6.1g Saturated Fat,
430.7mg Cholesterol, 32g Carbs, 5.7g Dietary Fiber, 10g Total Sugars,
26.3g Net Carbs, 21.5g Protein
Nutritional analysis provided by Bon Appetit
User Review - -
Different and impressive. Tricky getting the eggs right, needed
more than 15 min. Will definitely do again. -
By joansangster from Ojai CA on 02/21/10
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