- 2 Tablespoons drained capers
- 8 large eggs
- 1/3 cup freshly grated Parmesan cheese
- 2 garlic cloves, minced
- 28 oz. can fire-roasted diced tomatoes
- 8 oz. red or white potatoes, peeled, and cut into 1/2 inch cubes
- 1/2 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 pkg. (8-10 oz.) frozen artichoke hearts, thawed and drained
- 3 Tablespoons Baklouti Green Chili Oil
- 1-1/2 cups chopped onions
- 2 teaspoons chopped fresh thyme
- 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.
- Pour tomato-artichoke sauce into a 13x9x2 glass baking dish. Using the back of a spoon, make 8 indentations in sauce for holding eggs. Crack 1 egg into each indentation in sauce (eggs may run together in some spots).
- Cook potatoes in small saucepan of boiling salted water until tender, about 8 minutes. Drain. Add potatoes and capers to tomato-artichoke mixture. Cover and simmer 5 minutes. Season with salt and pepper, to taste.
- Heat Baklouti Green Chili Oil in a large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper. Sprinkle lightly with kosher salt and saute until onion is tender and golden brown, about 10 minutes.
- Preheat oven to 375 degrees.
- Bake until egg whites and yolks are softly set, 12 to 16 minutes. Carefully remove baking dish from oven and sprinkle Parmesan cheese over and serve.
- Can also be cooked in individual 5-inch round or 9-inch oval ramekins.
- Serve hot with tortillas.
- NOTE: Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, cover and refrigerate. Reheat sauce before continuing with Step 5.