Eggs In Purgatory

5.0
( 6 reviews )
Review
Cooking Mode
12
Ingredients
25m
Prep Time
45m
Cook Time
1h 10m
Ready In

Recipe: #14369

September 25, 2014

Categories: Breakfast, Cheese, Eggs, more

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"Recipe source: Bon Appetit (March 2010)"

Original is 4 servings
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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


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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.

6 Reviews

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MsPia

It was a perfect brunch dish. A nice twist to the classic egg in purgatory. I used fresh artichokes since we are in the middle of artichoke season here in Puglia. I also used fresh spicy red peppers instead of pepper flakes.

5.0

review by:
(11 Mar 2025)
ForeverMama

Made for a full flavored dish we enjoyed as breakfast for dinner. I was bummed that I let the eggs cook for too long. It would have been better if the egg yolks were a little runny, but next time, I will either keep a close eye while in the oven or make the eggs separately, as some others did, given that it provides more control. Love how the tomatoes, artichokes, capers, etc. creates yummy flavor. Thank you, ellie, for sharing. Made it “For your Consideration” tag game.

5.0

review by:
(6 Mar 2023)
JostLori

Wow, this made a great breakfast! Like Kathy, I cut the recipe in half and made the eggs in individual pans. It was more than enough for us - as we're not big breakfast eaters! Really loved the artichokes and the capers. So delicious with a runny egg! Of course, everything is awesome with a runny egg on top! :-) Thanks for posting - this is a keeper! Made for SWT 2019 - The Traveling Tastebuds

5.0

review by:
(11 Aug 2019)
LifeIsGood

This made for a wonderful breakfast this morning. I halved the recipe and it was more than enough for 2 people. We especially loved the artichokes and potatoes. Thank you!

5.0

review by:
(6 Aug 2019)
Northwestgal

Wow, this was great! It has a mild "kick" from the red pepper flakes that added a nice component without detracting from the rest of the ingredients. But the artichoke and capers gave my breakfast a new and interesting twist (at least it was new for me). I served the Eggs in Purgatory with toast, but the dish itself is quite filling and needs no extra sides to go with it. This was wonderful and I will make it again. Thank you for sharing your recipe, ellie. Yum!

5.0

review by:
(23 Jul 2019)
dienia b

liked this alot loved the artichokes and capers i would not add as much thyme next time but loved the heat of the red pepper made for billboard tag

5.0

review by:
(11 Jan 2015)
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