1 medium onion, chopped
1/2 cup water
2 tablespoons canola oil
2 garlic cloves, minced
2 teaspoons smoked paprika
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/4 cup tomato paste
4 large eggs
1/4 cup shredded Manchego or Monterey Jack cheese
2 tablespoons minced fresh parsley
1 tube (18 ounces) polenta, sliced and warmed, optional
Place the first 8 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure. Press cancel. Select saute setting and adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, about 10 minutes, stirring occasionally. With the back of a spoon, make 4 wells in sauce. Break an egg into each well; sprinkle with cheese. Cover (do not lock lid). Simmer until egg whites are completely set and yolks begin to thicken but are not hard, 8-10 minutes. Sprinkle with parsley. If desired, serve with polenta.