Eggs In Hell Recipes

Steps:

• To start, sweat your onions with plenty of salt and pepper, then add the garlic as soon as the onions become translucent. Once you add the garlic you can go ahead and add the tomato, more salt and pepper ( i use about 4 big pinches of salt on both the onions and the tomatoes, and about 40 grinds of pepper on both steps as well), wine, oregano, and ground hot pepper. Stir to combine and simmer for at least 2 hours, use the conisistency of the sauce as a guide to time, should be a little more liquid than spaghetti sauce but not much.once the sauce is within 20 minutes add chopped mushrooms if desired, and toast your bread with butter, salt, pepper, garlic (either fresh rubbed on the bread or powder) and your herb I used chives. Toast the bread in a broiler or toaster oven (i used broiler at 350 for 15 min), then place the finished tomato sauce in an oven safe pan, (i used a cast iron skillet), and crack 5 eggs into it. (the number of eggs depends on the size of the pan more than anything) Bake at 350 for 20 minutes, then serve over the toast.

Steps:

• Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add the remaining butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.
• Transfer the egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve and use the toasted round for dipping into the yolk.

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
• Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
• Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.

Steps:

• In a large skillet, heat the red pepper flakes in the oil until they become aromatic. Add the tomato sauce and stir well.
• When sauce is hot and bubbly, crack the eggs and slide them into the sauce. Cover and simmer on low heat 7-10 minutes, until the whites are firm and opaque but the yolks are still runny.
• Serve 2 eggs and 1/4 of the sauce to each diner. Sprinkle each bowl with 2 tbsp grated cheese.

Steps:

• Preheat the oven to 225°F (105°C).
• Bring a medium pot of water to a boil. Add the eggshells and cook for 2 minutes. Remove the shells from the water and transfer to a baking sheet.
• Bake the shells for 45-50 minutes, until they are completely dried out.
• Transfer the dried shells to a spice grinder or high-powered food processor. Blend until the shells are completely broken down into a fine powder.
• The eggshell powder will keep in an airtight container in a cool, dry place for up to 3 months. Add to smoothies for a calcium boost.
• Enjoy!

Steps:

• In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, anchovies and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
• Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
• Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won't cook through, so don't skip that step.)
• While the eggs are cooking, toast bread in a toaster or under the broiler. Rub warm toast with the cut garlic clove, drizzle with oil, and sprinkle with salt.
• To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with garlic toast and pass pepper flakes at the table.

Steps:

• Saute the onion, pepper and garlic in the olive oil in a large, deep skillet.
• When they are softened, stir in the tomatoes, tomato paste, herbs and honey.
• Simmer for about 10 minutes, then make indentations in the sauce (as much as possible) with a spoon, and break an egg into each indentation.
• Spoon the sauce around and over the eggs, put a lid on the sauce and simmer gently until the eggs are poached.
• Lift each egg out onto the toast/muffin/waffle, then spoon the sauce over top.
• Sprinkle each with grated Parmesan cheese and serve.
• MEXICAN STYLE: To change this dish to a more Mexican flavor, saute 2 tsp cumin seed with the onions and bell pepper.
• Cut the basil and marjoram by half, add a pinch of chili powder and a dash of Tabasco sauce.
• Before the eggs are finished poaching, sprinkle them with grated cheddar cheese.
• Serve them with tortillas and your favorite Mexican toppings: diced avocado, sour cream, chopped onion, etc.