This is a healthy, modern take on the classic Italian dish, Eggs in Purgatory. It’s a delicious meatless main course that’s perfect for celebrating All Soul’s Day. You can use the standard Catholic grace before meals before tucking in:
Bless us, O Lord, and these thy gifts which we are about to receive from thy bounty through Christ, our Lord. Amen. May the souls of the faithful departed rest in peace. Amen.
EGGS IN PURGATORY
adapted from a recipe by Molly Stevens
2 T olive oil
1 chopped yellow onion
2 garlic cloves, minced
1 t. dried thyme
1/2 t. crushed red pepper flakes
3/4 c. chopped marinated artichoke hearts (I used Kirkland brand)
2 14.5-ounce cans fire-roasted diced tomatoes
3 russet potatoes, peeled, cut into 1/2’’ chunks
2 T capers
4-8 eggs, depending on if diners want 1 or 2
- Saute onion in olive oil over medium heat until softened. Add garlic, thyme, and pepper flakes, and salt and pepper to taste, sauteeing 1 minute. Add artichokes and tomatoes. Cook on high for about 15 minutes until much of the liquid has evaporated.
- Meanwhile, in a pot of salted water cook the potatoes until fork-tender, about 7 minutes.
- Add potatoes and capers to sauce. Can be prepared ahead, cooled slightly, and refrigerated. Reheat before serving.
- Poach eggs just before serving.
- Serve piles of tomato mixture topped with poached eggs. You can sprinkle Parmesan on if you wish, or serve it as is. Delicious with just about any bread. A green salad rounds out the meal.