Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers

Ingredients

• 28 ounce frangelico diced canned (preferably fire-roasted)
• 2 tablespoons capers drained
• 4 servings kosher salt 
• 8 large eggs 
• 2 teaspoons thyme sprigs fresh chopped
• 8 ounce artichoke hearts frozen thawed drained
• 2  garlic clove minced
• 3 tablespoons olive oil extra virgin extra-virgin
• 1.5 cups onion chopped
• 0.3 cup parmesan cheese freshly grated
• 0.5 teaspoon pepper dried red crushed
• 8 ounces potatoes peeled cut into 1/2-inch cubes

Equipment

• frying pan
• oven

Directions

1. Heat olive oil in heavy large skillet overmedium heat.
2. Add chopped onion, choppedthyme, and crushed red pepper; sprinklelightly with coarse kosher salt and sautéuntil onion is tender and golden brown,about 10 minutes.
3. Add artichokes andminced garlic; stir 1 minute. Stir in dicedtomatoes with juice and bring to boil.Reduce heat; cover skillet and simmer15 minutes to allow flavors to blend.
4. Meanwhile, cook potatoes in smallsaucepan of boiling salted water justuntil tender, about 8 minutes.
5. Drain.
6. Addpotatoes and capers to tomato-artichokesauce; cover and simmer 5 minutes. Seasonto taste with coarse salt and pepper.DO AHEAD: Tomato-artichoke sauce can bemade up to 6 hours ahead. Cool slightly,then cover and refrigerate. Rewarm saucebefore continuing.
7. Preheat oven to 375°F.
8. Pour tomato-artichokesauce into 13 x 9 x 2-inch glassbaking dish. Using back of spoon, make8 evenly spaced indentations in saucefor holding eggs. Crack 1 egg into eachindentation in sauce (some of eggs mayrun together slightly in spots).
9. Bake untilegg whites and yolks are softly set, 12 to16 minutes. Carefully remove baking dishfrom oven; sprinkle grated Parmesancheese over and serve.
10. Bon Appétit