Eggs in Hell

contributed by Marcia Curtis Bailey

Marcia’s Notes: This is quite spicy, but has a great flavor. Great way to cook a whole bunch of eggs at once. I covered the pan after dropping the eggs in to cook the tops. Those who like it spicy scoop the veggies, and those who don’t just get an egg.


4 tablespoon extra-virgin olive oil

1 medium onion coarsely chopped

6 cloves garlic thinly sliced

4 jalapeño peppers seeded and cut into 1/4 inch dice

1 teaspoon hot chile flakes

3 cup basic tomato sauce

8 large eggs

1/4 grated Parmigiano Reggiano or Pecorino Shredded


Salt and pepper

Place a skillet, preferably cast iron, on the grill over medium-high heat. Add the oil and heat until just smoking.

Add the chopped onion, garlic, jalapeños and chile flakes and cook until softened and light brown, about 7 minutes.

Add the tomato sauce and bring to a boil.

Immediately lower the heat to a simmer and carefully crack the eggs one by one into the tomato sauce. Season with salt and pepper.

Cook until as set as desired. I like it when the whites set but the yolks are still quite runny, about 5-6 minutes.

Remove the pan from the heat and sprinkle with cheese and some shredded basil.

Allow to cool 3-4 minutes.

Garnish with basil and serve.


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