PRESSURE-COOKER EGGS IN PURGATORY

Pressure-Cooker Eggs in Purgatory image

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

Provided by Taste of Home

Time 35m

Yield 4 servings.

Number Of Ingredients 13

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

Steps:

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 4 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. Sprinkle with parsley. If desired, serve with polenta.

Nutrition Facts : Calories 255 calories, Fat 14g fat (4g saturated fat), Cholesterol 193mg cholesterol, Sodium 676mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges