Eggs in Purgatory

Eggs in Purgatory
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  • Ingredients
    2 Tbsp olive oil
    1 tsp harissa sauce
    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 Can (28 ounces) crushed or diced tomatoes, undrained
    6 Large EGGS
    1/2 Cup plain greek yogurt, nonfat
    1/4 Cup freshly shredded Parmesan cheese

    Yields: 6 servings

  • Nutritional Information

     Per serving: per 1/6 of recipe 

    Calories: 200

    Total fat: 11 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1.5 g
    Monounsaturated fat: 5.42 g

    Cholesterol: 190 mg
    Sodium: 540 mg
    Carbohydrates: 13 g
    Dietary Fiber: 3 g
    Total Sugar: 8 g
    Added Sugar: 0 g
    Protein: 11 g
    Vitamin D: 1 mcg
    Calcium: 125 mg
    Iron: 2 mg
    Potassium: 269 mg

     

Directions

  1. 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.

  2. STIR in canned tomatoes.  HEAT to simmering.  COOK, uncovered, 10 minutes or until sauce has thickened slightly.

  3. MAKE 6 indentations in the sauce.  Gently BREAK 1 egg into each.

  4. SIMMER, uncovered, about 10 minutes or until the whites are set and the yolks are still slightly soft.

  5. SERVE the eggs in the sauce with the yogurt and cheese on the side.

Insider Info

SERVE with a green salad and bread to round out the meal.

Look for harissa sauce in Middle Eastern markets OR substitute 1-1/2 teaspoons chili garlic sauce.

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