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!

Prep Time: 10 minutes                                             Makes: 6 servings

Cook Time: 30 minutes                                            Serving Size: 1 egg with 1/6 of hash (1/6 of recipe)

Total Time: 40 minutes

  • 40 Minutes
    Total Cook Time
  • 11g Protein
  • 200 Calories
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 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

Per Serving (1 egg with 1/6 of hash): 

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

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.

     

     

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