Tuesday, January 3, 2012

Healthy Recipe: Eggs in Purgatory

Happy New Year! Like everyone else, I'm on a health(ier) kick right now. We had some leftover potatoes, so this hearty yet fairly healthy recipe for Eggs in Purgatory caught my eye. Weird name for a recipe, right? Uova in Purgatorio, the original Italian name, sounds less ominous but much harder to pronounce! This take on the Italian classic ditches most of the naughty carbs.

Eggs in Purgatory with Artichokes, Potatoes and Capers
Adapted from Bon Appetit (March 2010)


3 tablespoons extra-virgin olive oil
1 chopped onion
2 teaspoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 can artichoke hearts, drained
2 garlic cloves, minced
2 14-ounce cans diced tomatoes in juice (I used Muir Glen fire roasted with green chilies for extra flavor)
8 small red potatoes, chopped in half
2 tablespoons drained capers
8 large eggs
1/3 cup freshly grated Parmesan cheese

Heat olive oil in heavy large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper; sprinkle lightly with coarse kosher salt and sauté until onion is tender and golden brown, about 10 minutes.

Add artichokes and minced garlic; stir 1 minute. Stir in diced tomatoes with juice and bring to boil. Reduce heat; cover skillet and simmer 15 minutes to allow flavors to blend.

Meanwhile, cook potatoes in small saucepan of boiling salted water just until tender, about 8 minutes. Drain. Add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes. Season to taste with coarse salt and pepper.

Recipe to this point can be done in advance. I recommend it if you've got the time because doing it all at once is more time consuming than I like for a weeknight! If doing advance, cool the mix slightly, cover and refrigerate. Rewarm sauce before continuing.

Preheat oven to 375°F. Pour tomato-artichoke sauce into 13 x 9 x 2-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, 12 to 16 minutes. Remove baking dish from oven and sprinkle grated Parmesan cheese over and serve.

Given the amount of prep needed (chopping onion, thyme and garlic; roasting potatoes, etc.), this was not an ideal weeknight dinner. Since the hubby is at the Sugar Bowl (and enjoying dinner at Luke while I'm stuck cooking!), little sister came over and waited a long, long time while I cooked. 

As you can see from the photo, this was not the most aesthetically pleasing dinner. It looked much better in the pan with the perfect runny eggs sitting on top, but it's not solid enough to scoop without breaking up.

Some commenters on Epicurious had complained the recipe was bland, so I used Muir Glen fire roasted tomatoes with green chilies, which kicked things up nicely! What it lacked in beauty, it made up for in taste.

Two changes I'd make in the future. First, if making for company, I'd make in individual ramekins so that the eggs wouldn't get broken during serving. Second, I'd only make this on a weekend since it clocked in at over an hour of work, which is no bueno for a work night.

Note: The Muir Glen tomatoes used in this recipe were received gratis within the 2011 Reserve Gift Basket they provided me. The product was free but my affinity for them is genuine!

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