Eggs In Hell Food

EGGS IN HELL

Steps:

• In a large skillet, heat the red pepper flakes in the oil until they become aromatic. Add the tomato sauce and stir well.
• When sauce is hot and bubbly, crack the eggs and slide them into the sauce. Cover and simmer on low heat 7-10 minutes, until the whites are firm and opaque but the yolks are still runny.
• Serve 2 eggs and 1/4 of the sauce to each diner. Sprinkle each bowl with 2 tbsp grated cheese.

EGGS IN PURGATORY

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F.
• Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
• Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.
• Stir in the spinach a few handfuls at a time, letting it wilt.
• With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
• Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.

EGGS IN HELL

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.

EGGS IN HEAVEN

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
• Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
• Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.