Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers recipes

Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers recipes
12 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
  • 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
Nutrition
403
20% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

35% 23

Saturated

31% 6

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

10% 31

Carbs (net)

- 21

Fiber

39% 10

Sugars

- 9

Sugars, added

- 0

Protein

43% 22

Cholesterol

126% 378

Sodium

49% 1174

Calcium

29% 289

Magnesium

24% 96

Potassium

32% 1103

Iron

26% 5

Zinc

16% 2

Phosphorus

58% 408

Vitamin A

26% 230

Vitamin C

83% 50

Thiamin (B1)

87% 1

Riboflavin (B2)

40% 1

Niacin (B3)

15% 3

Vitamin B6

37% 1

Folate equivalent (total)

32% 129

Folate (food)

- 129

Folic acid

- 0

Vitamin B12

17% 1

Vitamin D

1% 2

Vitamin E

20% 4

Vitamin K

30% 24
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