Eggs in Hell

Dramatic name, right? We can thank M.F.K. Fisher, author of "How to Cook a Wolf," for the recipe and name. I know I've mentioned how awesome she is before, but I'll do it one more time. If you're a bit of a foodie, I'd highly recommend her book. She laments the downfall of good, crusty bread and praises the healing effects of eating pigeon(!!!). Obviously, she's speaking from a different era.

This recipe is along the lines of a few others I've come to rely on for a quick, satisfying dinner. They are all based on the same equation: toasted bread, topped with some kind of warm veggie, topped with a friend egg. A great example that involves kale is at Orangette.

For this one, you make a quick tomato sauce, and then break the eggs into the sauce and let them cook gently for about 15 minutes. Then serve it all up on a piece of toast. I had it for dinner this week, along with a glass of wine, and it was a very tasty, satisfying winter meal!

Eggs in Hell

4 TBS olive oil
1 clove garlic
1 onion, minced
2 cups tomato sauce
1 tsp minced mixed herbs (basil, thyme, red pepper flakes)*
1 tsp parsley
8 eggs
Slices of French Bread or another type of good bread, toasted

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. Add the onion and cook until golden. Then add the tomato sauce and seasonings and herbs. Cook about 15 minutes, stirring often, and then take out the garlic.**

2. Into this sauce break the eggs. Spoon the sauce over them, cover closely, and cook very slowly until eggs are done, or about 15 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.)

3. When done, put the eggs carefully on the slices of dry toast, and cover with sauce. (Grated parmesan cheese is good on this, if you can get any.)

Note: I usually cute the recipe in half and just make 2 eggs, if I'm cooking for myself.

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