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...
Eggs In Purgatory
Recipe: #14369
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)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (523.9 g)
- Calories 412.5
- Total Fat - 23.2 g
- Saturated Fat - 6.1 g
- Cholesterol - 421.9 mg
- Sodium - 434.3 mg
- Total Carbohydrate - 31.6 g
- Dietary Fiber - 8.9 g
- Sugars - 9.6 g
- Protein - 22.5 g
- Calcium - 223.5 mg
- Iron - 4.1 mg
- Vitamin C - 46.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
Meanwhile cook the potatoes in boiling water in a saucepan until tender (8-10 minutes); drain.
Step 3
Stir the potatoes and capers into the sauce.; cover and simmer for 5 minutes.
Step 4
***The tomato sauce can be made up to 6 hours ahead of time; cool and refrigerate. Rewarm sauce before continuing.
Step 5
Preheat oven to 375 degrees F.
Step 6
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.
Step 7
Bake until eggs are set (12-16 minutes). Carefully remove dish from oven and sprinkle with the Parmesan cheese.
Tips
No special items needed.
5 Reviews
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