Eggs in Hell

Some say this has Libyan origins, sans spices like cumin and paprika, some say it was created during the depression while others mention rationing of foodstuff during the two World Wars. Then there is the story of the mischievous colleague who decided to spike up the Sunday brunch menu by creating a new sauce for poached eggs. He added Tabasco and chopped peppers to hollandaise and called the dish "Eggs from Hell." The name raised many an eyebrow, for the Sunday in question was Easter.
To me, it reminds of breakfast at Brennan's, in New Orleans. Their egg and brunch menu could fill up a mini-cookbook. Much like Creole Eggs served over grits, this recipe features a rich, tomato sauce with fresh herbs for excitement and I add a jalapeño in making it more 'hellish'. The addition of red pepper flakes brings out the Cajun to me. For an entirely different taste, add browned crumbled sausage to the sauce. Enjoy!

Eggs in Hell

4 tablespoons olive oil
3 garlic cloves
1 small onion, minced
1 jalapeño, seeded and minced
crushed red pepper flakes to taste, optional
3 cups marinara or pasta sauce
2 fresh thyme leaves, chopped
2 or 3 basil leaves, chopped
3 or 4 spinach leaves, chopped
1 teaspoon minced parsley
salt and pepper
8 eggs

Heat the oil in a large skillet that has a tight fitting lid. Split garlic in half lengthwise and run a toothpick through the clove's two halves. Brown slowly in the oil. Add minced onion, jalapeño, crushed pepper and cook slowly for 10 minutes until onions turn yellow. Add marinara, herbs and spinach, Bring to a low simmer and add salt and pepper to taste. Cook for 15 minutes stirring often. Remove garlic and discard. Make indentions in the sauce and break an egg into each, spacing evenly. Spoon the hot sauce over the eggs, turn heat to low and cook covered for 10 minutes or until eggs are set. Serve eggs and sauce over a thinly sliced French bread.

Note: If you like your egg yolks runny, do not cover with sauce and cook until desired degree of doneness. Also, sprinkle a little  Parmigiano-Reggiano or Pecorino on top if desired.