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Eggs in hell
This dish is great in the morning, and has a cool name to boot.
SERVES
2
TO
4
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
- Heat a skillet, preferably cast iron, on the stove top over medium high heat. Add the olive oil and heat until just smoking.
- Add the chorizo, chopped onion, garlic, jalapeno pepper and chili flakes and cook until the vegetables are softened and light brown, about seven minutes.
- 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.
- 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!
