EGGS IN HELL
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".
Provided by P48422
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 257.5, Fat 18.9, SaturatedFat 3.5, Cholesterol 211.5, Sodium 206.4, Carbohydrate 15.3, Fiber 3.5, Sugar 9.4, Protein 8.9
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