Eggs in purgatory Recipe

Name: Eggs in purgatory
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 large onion, diced (about 2 cups); 1 jalapeño pepper, seeded and finely diced; 2 garlic cloves, minced; 2 tsp smoked paprika; 1 tsp cumin; 1/2 tsp salt; 796-mL can diced tomatoes; 1 tbsp tomato paste; 6 eggs; 2 tbsp chopped parsley; 6 thick slices bread, toasted (optional)

Ingredients

1 tbsp olive oil
1 large onion, diced (about 2 cups)
1 jalapeño pepper, seeded and finely diced
2 garlic cloves, minced
2 tsp smoked paprika
1 tsp cumin
1/2 tsp salt
796-mL can diced tomatoes
1 tbsp tomato paste
6 eggs
2 tbsp chopped parsley
6 thick slices bread, toasted (optional)

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 6 servings

Instructions

HEAT a medium frying pan over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min. Stir in jalapeno, garlic, paprika, cumin and salt. Cook 1 more min. Transfer to slow cooker insert along with tomatoes and tomato paste. Cover and cook for 8 hours on low.
MAKE 6 wells in tomato mixture with the back of a spoon. Crack 1 egg into each well. Cover and increase heat to high. Continue cooking until eggs are done as you like, 15 to 25 more min. Sprinkle with parsley. Serve over toasted bread.

Breakfast & Brunch