Eggs in Hell

Recipe by P48422
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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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