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Eggs in Purgatory

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Eggs in Purgatory

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 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
  • 1 teaspoon harissa

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.

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 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
  • 1 teaspoon harissa

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.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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