Pressure-Cooker Eggs in Purgatory

Ingredients (13)

• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 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