Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers

Ingredients

  • Extra-virgin olive oil
  • 3/4 cup of chopped onion
  • 1 teaspoon of  chopped fresh thyme
  • Few pinches of dried crushed red pepper
  • Salt  and pepper, to taste
  • 4 ounces of frozen artichoke hearts (defrosted)
  • 1 garlic clove, minced
  • 1 14 ounce can of fire-roasted, diced tomatoes
  • 4 ounces of small potatoes, cut into 1/2-inch cubes
  • 1 tablespoon of  drained capers
  • 4 eggs
  • 1/4 cup of freshly grated Parmesan cheese

Preparation

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