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TEST KITCHEN APPROVED

Pressure-Cooker Eggs in Purgatory

Name: Pressure-Cooker Eggs in Purgatory
Prep time: 30 min
Cook time: 5 min
Total time: 35 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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 30 min. Cook: 5 min.

By Taste Of Home Editorial Team

Recipe by Nick Iverson, Denver, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2023

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

TEST KITCHEN APPROVED