Eggs in Hell

"Great, simple brunch dish. My husband asks for it all the time, sometimes even for dinner. This is an adaptation of a recipe from M.F.K. Fisher's "How to Cook a Wolf"."
 
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Ready In:
35mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • Saute the onion, pepper and garlic in the olive oil in a large, deep skillet.
  • When they are softened, stir in the tomatoes, tomato paste, herbs and honey.
  • Simmer for about 10 minutes, then make indentations in the sauce (as much as possible) with a spoon, and break an egg into each indentation.
  • Spoon the sauce around and over the eggs, put a lid on the sauce and simmer gently until the eggs are poached.
  • Lift each egg out onto the toast/muffin/waffle, then spoon the sauce over top.
  • Sprinkle each with grated Parmesan cheese and serve.
  • MEXICAN STYLE: To change this dish to a more Mexican flavor, saute 2 tsp cumin seed with the onions and bell pepper.
  • Cut the basil and marjoram by half, add a pinch of chili powder and a dash of Tabasco sauce.
  • Before the eggs are finished poaching, sprinkle them with grated cheddar cheese.
  • Serve them with tortillas and your favorite Mexican toppings: diced avocado, sour cream, chopped onion, etc.

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Reviews

  1. Who knew eggs could taste so good? I made these exactly as written (with the dried herbs) and served them on toasted english muffins. I considered trying to cut the recipe in half for just the two of us, and then decided not to..., just used 4 eggs, ...good thing, because there wasn't any left over. This is going to be a favorite "brunch" item at our house. Thanks, Petitfour!
     
  2. I tried this twice following the recipe to the letter both times. the first time i though i did something wrong. it still didn't jump out and say this is mmmmm good it is ok but i won't serve this to company.
     
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