Eggs in Hell

READY IN: 35mins
Recipe by P48422

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".

Top Review by Terri F.

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!

Ingredients Nutrition


  1. Saute the onion, pepper and garlic in the olive oil in a large, deep skillet.
  2. When they are softened, stir in the tomatoes, tomato paste, herbs and honey.
  3. 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.
  4. Spoon the sauce around and over the eggs, put a lid on the sauce and simmer gently until the eggs are poached.
  5. Lift each egg out onto the toast/muffin/waffle, then spoon the sauce over top.
  6. Sprinkle each with grated Parmesan cheese and serve.
  7. MEXICAN STYLE: To change this dish to a more Mexican flavor, saute 2 tsp cumin seed with the onions and bell pepper.
  8. Cut the basil and marjoram by half, add a pinch of chili powder and a dash of Tabasco sauce.
  9. Before the eggs are finished poaching, sprinkle them with grated cheddar cheese.
  10. Serve them with tortillas and your favorite Mexican toppings: diced avocado, sour cream, chopped onion, etc.

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