30+ Recipes for Mother's Day Brunch
Mother's Day brunch is a popular way to celebrate the special women in our lives. It is...
September 25, 2014
Categories: Breakfast, Cheese, Eggs, Brunch, Oven Bake Gluten-Free, High Protein, Vegetarian, Frozen Vegetables, Canned Tomatoes, Spicy, Kosher Dairy, more
"Recipe source: Bon Appetit (March 2010)"
In a large skillet heat the oil over medium heat. Stir in next three ingredients (onion - red pepper flakes)and sprinkle with kosher salt. Saute until onion is tender (10 minutes). Stir in artichokes and garlic; stir one minute. Stir in tomatoes and bring to a boil; reduce heat and simmer for 15 minutes.
Meanwhile cook the potatoes in boiling water in a saucepan until tender (8-10 minutes); drain.
Stir the potatoes and capers into the sauce.; cover and simmer for 5 minutes.
***The tomato sauce can be made up to 6 hours ahead of time; cool and refrigerate. Rewarm sauce before continuing.
Preheat oven to 375 degrees F.
In a 13 x 9 x 1 inch baking dish, pour in the sauce. Using the back of a spoon, make 8 indentations for the eggs. Crack one egg into each indentation.
Bake until eggs are set (12-16 minutes). Carefully remove dish from oven and sprinkle with the Parmesan cheese.