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Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers


Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers Recipe

Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon dried crushed red pepper
  • Coarse kosher salt
  • 1 8- to 10-ounce package frozen artichoke hearts, thawed, drained
  • 2 garlic cloves, minced
  • 1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
  • 2 tablespoons drained capers
  • 8 large eggs
  • 1/3 cup freshly grated Parmesan cheese
Directions:
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