Eggs in Purgatory
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
Total TimePrep/Total Time: 30 min
- 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
- 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.
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.