Eggs in Hell


I found this recipe in the April 2009 issue of ReadyMade. It is from MFK Fisher, and if you search for the name in a search engine, you will see many results that have little different takes on the recipe. The recipe claims to make 4 servings. I found that I really didn't have enough sauce to cook all 8 eggs, not without them becoming one big egg in the pan. In fact, mine turned out something like a casserole looking egg dish. It was not pretty. I tried my best to make it look pretty.

When I make this again, I will consider using jarred pasta sauce. I would if I had some left over for sure. This made a really nice sauce though, one that I even though might just be better than my jarred sauce. I would crush the garlic and leave it in there. It's not a big deal, and I might use two cloves. I buttered my toast and toasted it on the grill. I didn't turn the heat down below medium once I put the eggs in. That might be why I ran low on sauce. I just forgot. All in all, people liked it. The Young girls (4-6 in age) declared it was nasty and then ate everything but the toast. That is probably because it was ugly.

Ingredients

  • 4 tablespoons Olive oil
  • 1 clove Garlic
  • 1 Onion
  • 2 cups Italian-style tomato sauce *(I used 3)
  • 1 teaspoon Minced mixed herbs (basil, thyme)
  • 1 teaspoon Parsley; minced
  • Salt and pepper
  • 8 Eggs
  • Slices of French bread, thin, toasted
Recipe
  1. Heat oil in a saucepan that has a tight cover. Split garlic lengthwise, run a toothpick through each half, and brown slowly in oil.
  2. Add the onion, minced, and cook until golden. Then add the tomato sauce and the seasonings and herbs. Cook about fifteen minutes, stirring often, and then take out the garlic.
  3. Into this sauce break the eggs. Spoon the sauce over them, cover closely, and cook very slowly until eggs are done, or about fifteen minutes. (If the skillet is a heavy one, you can turn off the heat and cook in fifteen minutes with what is stored in the metal.)
  4. When done, put the eggs carefully on the slices of dry toast, and cover with sauce. Grated Parmesan cheese is good on this.

M F K Fisher, from "How to Cook A Wolf"

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