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 with parsley. If desired, serve with polenta. Yield:4 servings.
Vitamins A and C are an important part of the immune system, so the tomatoes in this dish will help keep you healthy and energized.