Bon Appétit Series Background Recap: I was tired of reading the magazine each month, saying, “Oh that looks great, I’ll make that”, then the magazine ends up in the cupboard or trash, never to been seen again. Never more! Now I’m holding myself publicly accountable; each month I will cook at least one recipe from Bon Appétit and post it on here.
Fresh off my trip to New York City, and completely guilt-ridden over the amount of money I spent, this past week I tried to eat as much food from my pantry as possible. One evening I made a quick, spicy tomato sauce with chickpeas over orecchiette with parmesan shavings. It was comforting.
I didn’t use the whole can of Roma tomatoes or chickpeas, so the next morning I was trying to think of what I could use them for, when I recalled the recipe for “eggs in purgatory” I had read in the March issue of BA. The recipe calls for artichoke hearts, which I didn’t have, but I had everything else and figured chickpeas would make a fine replacement.
This recipe couldn’t be simpler. First I diced the potatoes and boiled them. Meanwhile I sautéed onion, then garlic and thyme, then added the tomatoes, covered the sauce pan, and cooked it for ten minutes. After that, I added the potatoes and capers and cooked for a few more minutes. I estimated all ingredients as I was just cooking this for myself but also wanted to use up all my tomatoes and chickpeas.
I transferred the sauce to a small baking dish and cracked an egg in it. Two eggs would have been better.
It cooked at 375F for twelve minutes.
Then I hit it with Parmigiano-Reggiano.
What a delicious and hearty breakfast. I loved the acidic zing of the capers. Artichokes would be a nice touch, though it was plenty flavorful and substantial without them. You could easily make the sauce ahead of time and whip this dish up in less than fifteen minutes, twelve of which are inactive so you could go take a shower, watch YouTube, make coffee…you get the point.
