Eggs In Purgatory With Artichoke Hearts Potatoes And Capers Recipes

SPICY EGGS IN PURGATORY

Steps:

• Preheat the oven to 300 degrees F.
• In a 12-inch cast-iron skillet, heat the olive oil over medium heat. Add the sausage and begin to brown, stirring to break into small pieces, about 4 minutes. Add the fennel and onion and raise the heat to high; continue to cook until the vegetables are softened, about 5 minutes. Add the anchovy, paprika, garlic and a pinch of pepperoncini and cook for 1 more minute. Add the wine and deglaze. Add the tomatoes and bring to a simmer. Allow to simmer and reduce, 10 to 15 minutes. Stir in the capers and half the parsley. Lower the heat.
• Make 4 wells in the mixture, then place an egg into each. Sprinkle the whole dish with salt and pepper. Bake 8 to 12 minutes, depending on how you prefer your eggs. Garnish with the remaining pinch pepperoncini, the habanero if using, the remaining parsley and pecorino. Serve warm with the garlic-rubbed baguette, if using.

EGGS IN PURGATORY WITH ARTICHOKE HEARTS, POTATOES, AND CAPERS RECIPE - (4.5/5)

Steps:

• 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. *NOTE: Since the potatoes will continue to cook in the oven, don't overcook them, or they'll become mushy. 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°F. Pour tomato-artichoke sauce into 13x9x2-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**. **My experience is to consider the eggs ready when they are still a little jiggly. They will continue to cook once you remove them from the oven. The shallower your dish and tomato mixture, the quicker the eggs will cook. Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve. **I used a cast iron skillet, so I simply put the entire dish into the oven-- no need to pour into a glass dish --OR You can put the vegetables into individual ramekins and store overnight and/or fill with an egg and bake according to directions. Nutritional Information 1 serving contains the following: Calories (kcal) 427.0 %Calories from Fat 52.0 Fat (g) 24.7 Saturated Fat (g) 6.1 Cholesterol (mg) 430.7 Carbohydrates (g) 32.0 Dietary Fiber (g) 5.7 Total Sugars (g) 10.0 Net Carbs (g) 26.3 Protein (g) 21.5

EGGS IN PURGATORY WITH ARTICHOKE HEARTS, POTATOES AND CAPERS

Steps:

• 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. (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°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.