Warming up with Eggs in Hell

Eggs in Hell has to be one of my favorite meals. Every time we make it, I wonder why we don’t make it more. It’s cheap, quick, healthy & delicious. You almost never have to make it the same way twice and you can serve it for breakfast, lunch & dinner. You can use up leftovers in it and I almost always have the ingredients around to make it. Plus it’s got a pretty killer name and I love telling people that they’re eating eggs in hell. It keeps them on their toes.

I almost didn’t post a recipe for this because I rarely make it the same way but I realize that people like to have a standard recipe to follow.  Please try this and then try these variations:

  • Saute some sausage to start with and then add everything else.
  • Leftover salsa?  Use that instead of the homemade tomato sauce below
  • Use cumin & cilantro in place of the other herbs & serve with queso fresca or cheddar on top
  • Leftover spaghetti sauce? Use that instead of the homemade tomato sauce below
  • Add oregano & a little bit of cinnamon and serve with feta cheese on top
  • Add in any extra vegetables you might have – I love adding lots of hot or sweet peppers

Eggs in Hell
(Serves 2 people)

  • 2 tsp olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 15 oz can diced tomatoes
  • 1 tablespoon minced fresh herbs(I used 1 tsp each of parsley, oregano & rosemary)
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan
  • 4 eggs
  • 4 slices of bread

Place saute pan over medium to medium high heat.  Add olive oil and when oil is hot, add onion.  Saute for 5 to 7 minutes or until translucent and just beginning to brown.  Add garlic and saute for 30 seconds.  Pour in can of tomatoes and use a fork to crush the larger pieces up (or if you want a smoother sauce, run them through a blender or food processor first).  Add herbs and salt and cook for 1 to 2 minutes.

Give sauce a good stir.  Crack eggs over pan and gently place on top of sauce.  Cover and let cook for about eight minutes or until whites around the edges of the yolk turn from clear to white.  This will give you eggs that are done but the yolks will still be slightly runny.  If the thought of runny yolks squick you out, cook for about 3 minutes more or until the whites over the top of the yolk turn from clear to white.

A few minutes before your eggs are done, put bread in to toast.  Spoon eggs out onto the bread with the sauce and sprinkle with the cheese.  Serve!