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Eggs in Purgatory

Deborah, Taste and Tell
  • 65 minutes
  • Serves 4 to 6

INGREDIENTS

1 tbsp

olive oil

1

red bell pepper, thinly sliced

1/2 cup

chopped onion

1 clove

garlic, minced

1 tbsp

tomato paste

28 oz

diced tomatoes

1/2 tbsp

salt

2 tsp

hot sauce

6

eggs

1/4 cup

finely grated parmesan

2 tbsp

cilantro

crusty bread, for serving