Prep: 30 min. Cook: 5 min.
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
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.
Select saute setting and adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, about 10 minutes, stirring occasionally.
With the back of a spoon, make four 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. Press cancel. Sprinkle with parsley. If desired, serve with polenta.
1 serving: 255 calories, 14g fat (4g saturated fat), 193mg cholesterol, 676mg sodium, 20g carbohydrate (9g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat.
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