Eggs in Purgatory

Eggs in Purgatory
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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!

Nutrition Analysis (per serving) If using 1 tablespoon of maple syrup in pumpkin yogurt sauce.

This Heart-Check Certified recipe is brought to you by American Egg Board.

Nutrition Facts

Eggs in Purgatory

CaloriesCalories

200 Per Serving

ProteinProtein

11g Per Serving

FiberFiber

3g Per Serving
×
Calories 200
Total Fat 11.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.4 g
Cholesterol 190 mg
Sodium 540 mg
Total Carbohydrate 13 g
Dietary Fiber 3 g
Sugars 8 g
Protein 11 g

Dietary Exchanges
2 vegetable, 1 1/2 lean meat, 1 fat

Ingredients

Servings  6   Serving Size   1 egg with 1/6 of hash (1/6 of recipe)

  • 2 tablespoons olive oil
  • 1 teaspoon
  • 1 tablespoon tomato paste
  • 2 red bell peppers (diced)
  • 1/2 cup chopped onion
  • 2 teaspoons chopped, fresh garlic
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 can (28 ounces) crushed OR diced tomatoes, undrained
  • 6 large eggs
  • 1/2 cup plain, fat-free Greek yogurt
  • 1/4 cup freshly shredded Parmesan cheese

Directions

Tip: Click on step to mark as complete.

  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.

This Heart-Check Certified recipe is brought to you by American Egg Board.

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!

Nutrition Analysis (per serving) If using 1 tablespoon of maple syrup in pumpkin yogurt sauce.

This Heart-Check Certified recipe is brought to you by American Egg Board.

Nutrition Facts

Eggs in Purgatory

CaloriesCalories

200 Per Serving

ProteinProtein

11g Per Serving

FiberFiber

3g Per Serving
×
Calories 200
Total Fat 11.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.4 g
Cholesterol 190 mg
Sodium 540 mg
Total Carbohydrate 13 g
Dietary Fiber 3 g
Sugars 8 g
Protein 11 g

Dietary Exchanges
2 vegetable, 1 1/2 lean meat, 1 fat

Ingredients

Servings  6   Serving Size   1 egg with 1/6 of hash (1/6 of recipe)

  • 2 tablespoons olive oil
  • 1 teaspoon
  • 1 tablespoon tomato paste
  • 2 red bell peppers (diced)
  • 1/2 cup chopped onion
  • 2 teaspoons chopped, fresh garlic
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 can (28 ounces) crushed OR diced tomatoes, undrained
  • 6 large eggs
  • 1/2 cup plain, fat-free Greek yogurt
  • 1/4 cup freshly shredded Parmesan cheese

Directions

Tip: Click on step to mark as complete.

  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.

This Heart-Check Certified recipe is brought to you by American Egg Board.