Ingredients
2 tablespoons canola oil1 medium onion, chopped1/4 cup tomato paste2 garlic cloves, minced2 teaspoons smoked paprika1/2 teaspoon sugar1/2 teaspoon crushed red pepper flakes2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained4 large eggs1/4 cup shredded manchego or Monterey Jack cheese2 tablespoons minced fresh parsley1 tube (18 ounces) polenta, sliced and warmed, optional
Preparation
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in tomato paste, garlic, paprika, sugar and pepper flakes; cook 2 minutes longer.
Stir in tomatoes; bring to a boil. Reduce heat to maintain a simmer. With the back of a spoon, make four wells in sauce. Break an egg into each well. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with parsley. If desired, serve with polenta.
