Eggs in Purgatory Recipe
Eggs in Purgatory Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min

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

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.
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. Yield: 4 servings.
Health Tip: Vitamins A and C are an important part of the immune system, so the tomatoes in this dish will help keep you healthy and energized.
Originally published as Eggs in Purgatory in Simple & Delicious August/September 2016

Nutritional 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 medium-fat meat, 1 starch.

  • 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
  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. Yield: 4 servings.
Health Tip: Vitamins A and C are an important part of the immune system, so the tomatoes in this dish will help keep you healthy and energized.
Originally published as Eggs in Purgatory in Simple & Delicious August/September 2016

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