Eggs in Purgatory with Artichoke Hearts Potatoes and Capers
Dive into the vibrant flavors of the Mediterranean with this hearty recipe for Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers. Perfectly poached eggs nestle in a rich, spiced tomato sauce infused with tender baby potatoes, tangy marinated artichoke hearts, and the bold brininess of capers. A touch of crushed red pepper and oregano adds a warm kick, while fresh basil brings a pop of herbal brightness. Serve with crusty bread or a baguette to scoop up the luscious sauce and enjoy this comforting one-skillet dish that’s as easy to prepare as it is satisfying. Whether you're hosting brunch or craving a quick, flavorful dinner, this recipe is a showstopper that highlights bold Mediterranean-inspired ingredients.
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Recipe Information
Ingredients
- 3 tablespoons Extra virgin olive oil
- 1 medium Yellow onion, diced
- 3 large Garlic cloves, minced
- 2 cups Baby potatoes, quartered
- 1 cup Marinated artichoke hearts, drained and halved
- 1 28-ounce can Canned crushed tomatoes
- 2 tablespoons Capers, rinsed and drained
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh basil leaves, chopped
- 4 large Eggs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated (optional)
- 4 pieces Crusty bread or baguette, sliced
Instructions
Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant.
Increase heat to medium-high and add the quartered baby potatoes. Cook for 8–10 minutes, stirring occasionally, until the potatoes are golden brown and starting to crisp.
Stir in the artichoke hearts and cook for 2 more minutes, until slightly softened.
Lower the heat back to medium and add the crushed tomatoes, capers, red pepper flakes, oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, to let the flavors meld together.
Using the back of a spoon, create four small wells in the tomato mixture. Crack one egg into each well.
Cover the skillet with a lid and let the eggs cook for 5–7 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
Turn off the heat and sprinkle the chopped fresh basil over the dish.
If desired, sprinkle grated Parmesan cheese on top for added richness and flavor.
Drizzle the remaining tablespoon of olive oil over the finished dish and serve immediately with crusty bread or baguette on the side for dipping.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 5796 mg | 252% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 48.8 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1265 mg | 97% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5840 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
