Pressure-Cooker Eggs In Purgatory Recipe

Name: Pressure-Cooker Eggs In Purgatory
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Select saute setting and adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, about 10 minutes, stirring occasionally.
3
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.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained, 1 medium onion, chopped, 1/2 cup water, 2 tablespoons canola oil, and more.

Yes, Pressure-Cooker Eggs In Purgatory falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure-Cooker Eggs In Purgatory

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