Eggs In Purgatory

• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1/4 cup tomato paste
• 2 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1/2 teaspoon sugar
• 1/2 teaspoon crushed red pepper flakes
• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 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. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in tomato paste, garlic, paprika, sugar and pepper flakes; cook 2 minutes longer.
2. Stir in tomatoes; bring to a boil. Reduce heat to maintain a simmer. With the back of a spoon, make four wells in sauce. Break an egg into each well. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with parsley. If desired, serve with polenta.

canola oil, onion, tomato paste, garlic, paprika, sugar, red pepper, tomatoes, eggs, cheese, parsley, polenta

Taken from www.tasteofhome.com/recipes/eggs-in-purgatory/ (may not work)