Ingredients
- 3 tablespoons olive oil
- 1 1/2 cups chopped yellow onion
- 2 teaspoons thyme, chopped
- 1/2 teaspoon red pepper flakes, dried
- Kosher salt
- 1 package (10 ounce) frozen artichoke hearts (thawed and drained)
- 2 garlic cloves, minced
- 1 can (28 ounce) diced tomatoes
- 8 ounces potatoes (peeled and cut into cubes)
- 2 tablespoons capers, drained
- 8 large eggs
- 1/3 cup grated Parmesan cheese
How to Make
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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.
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Step 2: Meanwhile cook the potatoes in boiling water in a saucepan until tender (8-10 minutes); drain.
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Step 3: Stir the potatoes and capers into the sauce.; cover and simmer for 5 minutes.
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Step 4: ***The tomato sauce can be made up to 6 hours ahead of time; cool and refrigerate. Rewarm sauce before continuing.
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Step 5: Preheat oven to 375 degrees F.
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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.
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Step 7: Bake until eggs are set (12-16 minutes). Carefully remove dish from oven and sprinkle with the Parmesan cheese.
We hope you enjoy this recipe!
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