Eggs in Purgatory Recipe
Ingredients for Eggs in Purgatory:
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.
29 ounces of 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.
Preparation:
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...