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
Total TimePrep: 30 min. Cook: 5 min.
- 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
- Place the first 8 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure. Press cancel.
- Select saute setting and adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, about 10 minutes, stirring occasionally.
- With the back of a spoon, make four wells in sauce. Break an egg into each well; sprinkle with cheese. Cover (do not lock lid). Simmer until egg whites are completely set and yolks begin to thicken but are not hard, 8-10 minutes. Press cancel. Sprinkle with parsley. If desired, serve with polenta.
Nutrition Facts1 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.
Originally published as Eggs in Purgatory in Skinny Instant Pot
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