Name: Pressure-Cooker Eggs in Purgatory
Prep time: 30 min
Cook time: 30 min
Yield: 4
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Eggs in Purgatory

1. 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained -

2. 1 medium onion, chopped -

3. 1/2 cup water -

4. 2 tablespoons canola oil -

5. 2 garlic cloves, minced -

6. 2 teaspoons smoked paprika -

7. 1/2 teaspoon sugar -

8. 1/2 teaspoon crushed red pepper flakes -

9. 1/4 cup tomato paste -

10. 4 large eggs -

11. 1/4 cup shredded Manchego or Monterey Jack cheese -

12. 2 tablespoons minced fresh parsley -

13. 1 tube (18 ounces) polenta, sliced and warmed, optional -

How to cook deliciously - Pressure-Cooker Eggs in Purgatory

1. Stage

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.

2. Stage

Select saute setting and adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, about 10 minutes, stirring occasionally.

3. Stage

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.