Eggs in Purgatory
This Breakfast dish could be served as dinner too! It is a recipe that I found in Bon Appetit but added more cayenne pepper along with some Tobasco to increase the inflammation fighting benefits. This Dish is 137 on the nutrition data inflammation scale but with the added heat and garlic it can be even higher. Prep time is the longest but it can be made in advance, heated and then add the eggs and bake for an easy breakfast.
See the link below for nutrition and inflammation grades
http://www.nutritiondata.com/facts/recipe/1542697/2
Eggs in Purgatory with Artichokes, Capers and Potatoes
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
2 teaspoons chopped fresh thyme
1 teaspoon dried crushed red pepper
1 tsp kosher salt
1 8 or 10-ounce package frozen artichoke hearts, thawed, drained
3 garlic cloves, minced
1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
8 ounces red potatoes, cut into 1/2-inch dice
2 tablespoons drained capers
8 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. DO AHEAD: Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, then cover and refrigerate. Rewarm sauce before continuing.
Preheat oven to 375°F. Pour tomato-artichoke sauce into 13 x 9 x 2-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.
I always add my spice blend to recipes to add additional kick and inflammation fighting benefits. Contact me via email if you are interested in trying some.http://www.kalizoi.net/
See the link below for nutrition and inflammation grades
http://www.nutritiondata.com/facts/recipe/1542697/2
Eggs in Purgatory with Artichokes, Capers and Potatoes
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
2 teaspoons chopped fresh thyme
1 teaspoon dried crushed red pepper
1 tsp kosher salt
1 8 or 10-ounce package frozen artichoke hearts, thawed, drained
3 garlic cloves, minced
1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
8 ounces red potatoes, cut into 1/2-inch dice
2 tablespoons drained capers
8 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. DO AHEAD: Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, then cover and refrigerate. Rewarm sauce before continuing.
Preheat oven to 375°F. Pour tomato-artichoke sauce into 13 x 9 x 2-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.
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