Eggs in hell

By Patrick Mathieu
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This dish is great in the morning, and has a cool name to boot.

 

SERVES
2
 TO
4
TOTAL TIME

Ingredients

  • 4 tablespoons extra-virgin olive oi
  • 1 cup dry cured chorizo sausage, chopped
  • 1 medium onion, coarsely chopped
  • 6 cloves garlic, thinly sliced
  • 1 jalapeno pepper, seeded and cut into half-centimeter dice
  • 1 teaspoon hot chili flakes
  • 3 cups crushed tomatoes
  • 8 large eggs
  • 1/4 cup Parmigiano-Reggiano or Pecorino

Directions

  1. Heat a skillet, preferably cast iron, on the stove top over medium high heat. Add the olive oil and heat until just smoking.
  2. Add the chorizo, chopped onion, garlic, jalapeno pepper and chili flakes and cook until the vegetables are softened and light brown, about seven minutes.
  3. Add the tomato sauce and bring to a boil. Immediately lower the heat until the mixture just simmers.  Carefully crack the eggs one-by-one into the sauce.
  4. Cook five to six minutes or until as set as desired. Remove from heat and sprinkle on the cheese. Serve over Herbed Roasted Potatoes or your favorite bread!

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