Prep time: 15 minutes, Cook time: 24 minutes, Serves 4

Ingredients : 

2 (14½-ounce / 411-g) cans fire-roasted diced tomatoes, undrained

½ cup water

1 medium onion, chopped

2 garlic cloves, minced

2 tbsps. canola oil

2 tsps. smoked paprika

½ tsp. crushed red pepper flakes

½ tsp. sugar

¼ cup tomato paste

4 large eggs

¼ cup shredded

Monterey Jack cheese

2 tbsps. minced fresh parsley

1 (18-ounce / 510-g) tube polenta, sliced and warmed (optional)

Directions : 

Place the tomatoes, water, onion, garlic, oil, paprika, red pepper flakes, and sugar into the Instant Pot and stir to combine.

Secure the lid. Select the Manual mode and set the cooking time for 4 minutes at High Pressure.

Once cooking is complete, do a quick pressure release. Carefully open the lid.

Set the Instant Pot to Sauté and stir in the tomato paste. Let it simmer for about 10 minutes, stirring occasionally, or until the mixture is slightly thickened.

With the back of a spoon, make 4 wells in the sauce and crack an egg into each.

Scatter with the shredded cheese. Cover (do not lock the lid) and allow to simmer for 8 to 10 minutes, or until the egg whites are completely set.

Sprinkle the parsley on top and serve with the polenta slices, if desired.