Eggs in Purgatory
These spicy eggs are simmered to perfection with crushed tomatoes, garlic and red bell peppers. Have fun making this flavorful dish that can be served for breakfast, lunch or dinner!
Ingredients
| 2 Tbsp | Olive oil |
| 1 tsp | Harissa |
| 1 Tbsp | Tomato paste |
| 2 large | Red bell peppers, diced |
| 1/2 cup | Onion, chopped |
| 2 tsp | Fresh garlic, chopped |
| 1 tsp | Ground cumin |
| 1/4 tsp | Salt |
| 1 (28 ounce) can | Crushed or diced tomatoes, undrained |
| 6 large | Eggs |
| 1/2 cup | Plain greek yogurt, nonfat |
| 1/4 cup | Freshly shredded parmesan cheese |
Directions
-
COMBINE olive oil, tomato paste, harissa, red peppers, onion, garlic, cumin and salt in a large skillet. COOK, covered, on medium heat 10 minutes or until peppers and onion are soft, stirring occasionally.
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STIR in canned tomatoes. HEAT to simmering. COOK, uncovered, 10 minutes or until sauce has thickened slightly.
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MAKE 6 indentations in the sauce. Gently BREAK 1 egg into each.
-
SIMMER, uncovered, about 10 minutes or until the whites are set and the yolks are still slightly soft.
-
SERVE the eggs in the sauce with the yogurt and cheese on the side.
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Nutritional Information
- Calories: 200
- Total Fat: 11g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 1.5g
- Monounsaturated Fat: 5.42g
- Cholesterol: 190mg
- Sodium: 540mg
- Carbohydrate: 13g
- Dietary Fiber: 3g
- Total Sugar: 8g
- Added Sugar: 0g
- Protein: 11g
- Vitamin D: 1mcg
- Calcium: 125mg
- Iron: 2mg
- Potassium: 269 mg
Myplate Equivalents
Grain: 0
Fruit: 0
Vegetable: 1 cup
Dairy: 0.25 cup