Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers

Misho and I have a new challenge: every month we each pick a recipe from the current issue of Bon Appetit! and share our choice. We then have to make the two recipes before the next issue arrives. Since we both subscribe to Bon Appetit and since we both love to cook, this is a good way to have dinner together, even if it may not be quite at the same place and same time.

In the March 2010 issue, I chose the Sichuan Beef Noodle Soup with pickled mustard greens, which I'm yet to make. Misho chose the Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers. I gave them a try tonight and they turned out yummy! Thanks, Misho - I would have never given them a shot on my own.

Of course, I had to make some modifications to the master recipe and I'm very glad with how it turned out. Colin agreed. Below is the original recipe and I've added notes on the changes I made.

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 10-oz package frozen artichoke hearts, thawed, drained -- mine were canned
2 garlic cloves, minced
1 28-oz can diced tomatoes in juice (preferably fire-roasted)
8 oz red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons drained capers
8 large eggs -- I used 6
1/3 cup freshly grated Parmesan cheese

My addition: I added a couple of left-over leeks, a couple of roasted red peppers, a spoon of harissa, and fresh parsley for garnish

Preparation
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.

Preheat oven to 375°F. Pour tomato-artichoke sauce into 13x9x2-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 (some of eggs may run together slightly in spots). Bake until egg whites and yolks are softly set, 12 to 16 minutes. Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve.

Et voila - the final result:

Misho, how's yours coming along? ;-)

M