Eggs in Hell
- Ready In:
- 4 tablespoons olive oil
- 1 onion, chopped
- 1 green pepper, diced
- 2 garlic cloves, minced
- 1 (20 ounce) can tomatoes, with their juice, broken up a bit
- 4 tablespoons tomato paste
- 1 teaspoon dried basil or 2 teaspoons fresh basil
- 1⁄2 teaspoon dried marjoram or 1 teaspoon fresh marjoram
- 1⁄4 teaspoon chopped fresh rosemary
- 1 bay leaf
- 1 teaspoon honey
- 4 -6 large eggs
- toasted English muffins or waffle
- grated parmesan cheese
- 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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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!