Name: Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers
Yield: 4 Servings
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 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; 8 large eggs; 1/3 cup freshly grated Parmesan cheese

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