Wednesday, February 15, 2012

Cooking: Eggs in Hell

On one of my staycation days last year, I caught an episode of The Chew (a cooking and food related talk show on ABC) where Mario Batali was making Eggs in Hell: eggs poached in a spicy tomato sauce.  

Not only did this recipe look simple enough for me to tackle, but it was pretty much an easy version of the delicious Shakshuka Moroccan Breakfast that I had at Virage!  If you are looking for a simple brunch dish that tastes delicious and looks impressive, this is definitely for you!

Eggs in Hell
Recipe from Mario Batali on The Chew

Prep time: 10 min
Cook time: 30 min

4 tablespoons olive oil (I used grapeseed oil)
1 medium onion coarsely chopped
6 cloves garlic thinly sliced (I generally double garlic in all my recipes so I used 10 cloves)
3-4 jalapeno peppers cut into 1/4 inch dice
1 teaspoon hot chile flakes
1 jar basic tomato sauce (approx 3 cups)
8 large eggs (depending on your pan, you may need fewer eggs)
Grated Parmigiano Reggiano or Pecorino
Shredded basil
Salt and Pepper

Chop up the jalapenos, garlic, and onions. For the jalapenos, you can take the seeds out or leave them in.  I enjoy a kick with my eggs so I left the seeds in!

Heat up a skillet over medium-high heat.  Add the oil, chopped jalapenos, garlic, onions, and chili flakes.  Cook until softened and slightly brown (approx 7-10 minutes).

Add the tomato sauce.  Once the sauce starts to bubble, lower heat to simmer and crack the eggs in one by one.  Cook until the eggs are at a consistency that you enjoy.  I found that putting a cover on the pan helped speed up setting process.  

Season with salt and pepper (truffle salt is also great!), sprinkle on some Parmigiano Reggiano or any cheese you have, and top with shredded fresh basil.  Serve with toast and enjoy!

Thanks for reading - Piggy KK

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