Pressure-Cooker Eggs in Purgatory
Tomatoes and red pepper flakes add spicy zing to these saucy eggs. Serve them with toasted bread or sauteed polenta rounds for an unforgettable morning meal. —Nick Iverson, Milwaukee, Wisconsin
Ingredients
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 1 medium onion, chopped
- 1/2 cup water
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup tomato paste
- 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
Reviews
Tried this on a whim one morning and happened to have all the ingredients on hand. I didn’t realize until I had started that it was for an electric pressure cooker, which I do not have. So I modified it for a regular pressure cooker and really I think you could also modify for just a regular pot if you need to. It turned out very good! The sauce to egg ratio seemed off but that’s ok because we are saving the leftover sauce to use for something else. My husband was excited because it reminded him of tomato gravy and wants to eat it over biscuits. I would reduce the red pepper flakes if you don’t want it spicy...had a bit of a kick. Really pleased I found this recipe!
Absolutely amazing, best thing I’ve ever had in my life, 10 out of 10 would recommend!!!!