Make this for brunch. Make it for lunch. Make it for dinner! Serve with a light side salad and dig in.
3 tbsps extra-virgin olive oil
1 1/2 cups chopped white or yellow onion
2 tsps chopped fresh thyme
1/2 teaspoon dried crushed red pepper, more to taste
kosher salt and fresh black pepper
1 8-oz jar marinated artichoke hearts, drained
3 garlic cloves, crushed
1 28-oz can fire-roasted diced tomatoes in juice
8 oz red potatoes, cut into 1/2-inch cubes
2 tablespoons drained capers
6 large eggs
1/3 cup freshly grated Parmesan cheese
1) Heat olive oil in large skillet over medium heat. Add onion, thyme, and crushed red pepper. Season with kosher salt and pepper and cook until onion is tender and starting to brown, about 10 minutes. Add artichokes and garlic and stir together. Then stir in diced tomatoes (juice included). Bring to boil, then reduce heat. Cover skillet and simmer for 15 minutes.
2) Meanwhile, bring a small saucepan of water to a boil. Add a little salt, then potatoes, and cook until tender, about 8 minutes. Drain.
3) Add potatoes and capers to tomato sauce. Cover and simmer 5 minutes. Season to taste with salt and pepper.
4) Preheat oven to 375. Pour tomato sauce into a 13×9 baking dish. Using a spoon, make 6 evenly-spaced indentations to crack eggs into. Crack one egg each into each indentation. Bake until eggs are softly set, approximately 15 minutes. Serve with grated Parmesan cheese.