March 1, 2010

Eggs in Hell

Never on a Sunday

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.

    12 comments :

    1. What a tasty way to dress up humble eggs.

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    2. The eggs might be in hell, but I'd be in heaven if I ate this! :)

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    3. This sounds like the perfect hangover breakfast. Not that I am hungover or anything, but I was...once. :) Nice eggs!

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    4. Hot hot hot....that's what I like. It gives the kick....yum! I can eat the whole plate :D

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    5. Definitely does seem like a New Orleans style breakfast, I would LOVE this!!

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    6. Love it! I can feel the fire....!!!

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    7. My kind of eggs!
      How about making them with Habaneros to make them even more hellish? ;-)

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    8. I like it, no I love it! Great recipe.

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    9. I'd eat this in hell or anywhere else for that matter! Nice recipe!

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    10. yum, eggs and spices!!!

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    11. The devil made you do it? ha ha your eggs are shirr heaven and love the heat turn up my friend....the hotter the better oooooo so good!

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