Best Eggs In Hell Recipes

EGGS IN PURGATORY

Steps:

• In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, anchovies and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
• Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
• Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won't cook through, so don't skip that step.)
• While the eggs are cooking, toast bread in a toaster or under the broiler. Rub warm toast with the cut garlic clove, drizzle with oil, and sprinkle with salt.
• To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with garlic toast and pass pepper flakes at the table.

EGGS IN HELL

Steps:

• 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.

EGGS IN PURGATORY (SHAKSHUKA)

Steps:

• Preheat oven to 400 degrees F.
• In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
• Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.
• Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.