You must try to make this dish. It’s cool looking and tastes a-maz-ing. I got tons of ‘ohhs’ and ‘ahhs’ at a little brunch party we had this past weekend. Plus, the name of the dish is just plain cool.
I got the idea from Bon Appetit, but tweaked it a bit. I’d also recommend fewer potatoes and more tomatoes. Might I recommend serving it with mimosas?
What you’ll need:
- A drizzling of extra-virgin olive oil
- 1 chopped onion
- 2 teaspoons chopped fresh thyme
- 1/2 (I like it spicy so I’d recommend more) teaspoon dried crushed red pepper salt and pepper to taste
- 1 can of artichoke hearts
- 3 garlic cloves, minced
- 1 (or 2) can diced tomatoes in juice (preferably fire-roasted)
- 8 ounces potatoes, peeled, cut into 1/2-inch cubes
- 3 tablespoons drained capers
- 6-8 large eggs (however many can attractively fit into your dish)
- freshly grated Parmesan cheese
How to make it:
Heat olive oil in heavy large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper; sprinkle lightly with salt and pepper and sauté until onion is tender and golden brown. Add artichokes and minced garlic and cook for about a minute longer. Stir in diced tomatoes with juice and bring to boil. Reduce heat; cover skillet and simmer 15 minutes. Meanwhile, cook potatoes in small saucepan of boiling salted water just until tender.
Add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes.
Season to taste with coarse salt and pepper.
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 Bake until egg whites and yolks are softly set, 15-20 minutes or until it’s as “done” as you’d like. I like the eggs kind of runny. After taking it out of the oven sprinkle grated Parmesan cheese over and serve.