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Eggs in Purgatory

TOTAL TIME: Prep/Total Time: 30 min YIELD: 4 servings.
Tomatoes and red pepper flakes add the zing in these saucy eggs. Serve them with crusty bread or sauteed polenta rounds. —Nick Iverson, Milwaukee, Wisconsin

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1/4 cup tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 4 large eggs
  • 1/4 cup shredded manchego or Monterey Jack cheese
  • 2 tablespoons minced fresh parsley
  • 1 tube (18 ounces) polenta, sliced and warmed, optional

Directions

  • 1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in tomato paste, garlic, paprika, sugar and pepper flakes; cook 2 minutes longer.
  • 2. Stir in tomatoes; bring to a boil. Reduce heat to maintain a simmer. With the back of a spoon, make four wells in sauce. Break an egg into each well. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with parsley. If desired, serve with polenta.

Nutrition Facts

1 serving: 255 calories, 14g fat (4g saturated fat), 193mg cholesterol, 676mg sodium, 20g carbohydrate (9g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat.

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