Spicy Eggs in Hell
Eggs in purgatory is what to eat when you’re feeling like hell. I’m not saying that you have to have a hangover, but after an evening of carousing, eggs cooked in a fiery tomato sauce can feel like heaven.
Ingredients
- 1 tablespoon olive oil
- 1 small clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- One (14-ounce) can diced tomatoes
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt, or to taste
- 2 to 4 large eggs
- 2 to 3 teaspoons grated Parmesan, plus more to taste (optional)
- Chile oil or store-bought or homemade hot sauce, (optional)
- Bread, preferably toasted, (optional)
Instructions
- Tip in the tomatoes, stir in the salt, and let it come to a bubble.
- Crack 1 egg at a time into a small dish and pick out any shell fragments before you slip it into the tomato mixture. Sprinkle the Parmesan over the egg whites, leaving the yolks exposed if you like them runny or spooning the tomato sauce completely over the eggs if you like your yolks hard-cooked. (Conversely, if you're obsessive about the whites of your eggs being set, maybe sprinkle the yolks with the Parmesan, seeing as it's hard to tell when they're covered with cheese.) Partially cover the skillet with a lid. Let the tomato sauce bubble for about 5 minutes, by which time the white should be set but the yolk, if left uncovered, still runny. Keep an eye on the eggs, as the timing will vary somewhat.
- Remove the skillet from the heat and serve, if so wished, sprinkled with a little (or a lot) more Parmesan and some chile oil or hot sauce, and accompanied by bread for dunking, if so desired.
Nutrition
Serving: 1portion | Calories: 315kcal | Carbohydrates: 2g | Protein: 17g | Fat: 26g | Saturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 381mg | Sodium: 1464mg | Fiber: 1g | Sugar: 1g