Eggs In Purgatory

Name: Eggs In Purgatory
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

12 ingredients

2 steps

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.