- Stand Mixer: Essential for efficiently mixing ingredients like eggs and potatoes.
- Food Processor: Useful for chopping artichokes and potatoes.
- Dutch Oven: Ideal for cooking the dish, allowing even heat distribution.
- Potato Masher: For mashing potatoes to create a creamy texture in the egg mixture.
- Cheese Grater: To grate any optional cheese that could be added or already included.
- Measuring Cups and Spoons: Accurately measuring ingredients like eggs, water, etc.
- Large Skillet with Lid: Necessary for cooking the dish in a covered environment to steam it properly.
- Tongs: For safely handling hot potatoes or other components during preparation and serving.
- Can Opener (optional): If using canned artichokes, as an option (though fresh is recommended).
- Colander: Useful for rinsing vegetables like capers if needed before use.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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