Pressure-Cooker Eggs In Purgatory

• 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.

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

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