I think I am a good cook and normally pick pretty good recipes. Today was questionable. You might like it. Us- not so much. The ingredients had potential but it just didn’t work out. This recipe seemed to be lacking in taste. It just didn’t have much pizzazz. I don’t even know if it is worth trying to jazz up. Maybe you have some suggestions? I hate to throw it all out and waste those ingredients but it just wasn’t that great. Maybe that’s why it is called eggs in purgatory.
Eggs in Purgatory (Courtesy of Bon Appetit March 2010)
- 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
- 5 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. 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.
Rufus' Food and Spirits Guide said:
I don’t have suggestions really, but this is so good with fresh tomatoes and it’s not tomato season, I know. I made something similar this summer.
Sorry it didn’t work out; I hate when that happens!
Me too! Especially since my cooking has been really improving. This is discouraging… On to a new recipe and new success…