Eggsinhell Recipes

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EGGS IN HELL

Great, simple brunch dish. My husband asks for it all the time, sometimes even for dinner. This is an adaptation of a recipe from M.F.K. Fisher's "How to Cook a Wolf".

Provided by P48422

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14



Eggs in Hell image

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.

Nutrition Facts : Calories 257.5, Fat 18.9, SaturatedFat 3.5, Cholesterol 211.5, Sodium 206.4, Carbohydrate 15.3, Fiber 3.5, Sugar 9.4, Protein 8.9

4 tablespoons olive oil
1 onion, chopped
1 green pepper, diced
2 garlic cloves, minced
1 (20 ounce) can tomatoes, with their juice, broken up a bit
4 tablespoons tomato paste
1 teaspoon dried basil or 2 teaspoons fresh basil
1/2 teaspoon dried marjoram or 1 teaspoon fresh marjoram
1/4 teaspoon chopped fresh rosemary
1 bay leaf
1 teaspoon honey
4 -6 large eggs
toasted English muffins or waffle
grated parmesan cheese

EGGS IN HELL

Adapted from a recipe in Rick Tramonto's _Osteria_. Eggs are poached in a diavolo (spicy tomato) sauce. Use his recipe #354414 for the most authentic recipe.

Provided by DrGaellon

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5



Eggs in Hell image

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.

Nutrition Facts : Calories 297.4, Fat 16.6, SaturatedFat 5.4, Cholesterol 430.2, Sodium 1593.6, Carbohydrate 19.3, Fiber 3.7, Sugar 11.3, Protein 19.6

1 tablespoon olive oil
1 teaspoon crushed red pepper flakes (to taste)
4 cups fresh tomato sauce
8 large eggs
1/2 cup freshly grated parmigiano-reggiano cheese

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This Spicy Eggs in Hell is a nice spin on a favorite of mine, eggs in salsa. It really is the perfect meal for 1 or 2 in a hurry. I liked the taste of the …
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  • Pour the olive oil into a skillet, then add the garlic, scatter in the red pepper flakes, and heat the skillet over medium, stirring, for 1 minute.
  • 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.
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  • Pour the olive oil into a deep pan (with a lid) and warm over medium-high heat. Add the chopped onion, garlic, jalapeños and chilli flakes to the hot oil; cook until softened and light brown, about 10 minutes.
  • Once the sauce is boiling, immediately lower the heat to a simmer. With the sauce at a gentle simmer, carefully crack an egg, first into a small saucer or ramekin. Using a spoon or ladle, press out a place for the egg to rest, then gently pour it out of the bowl into the sauce. Repeat with each egg, one by one into the tomato sauce. Season with salt and pepper, to taste.
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From balconygardenweb.com
Reviews 7
Published 2021-05-05
Estimated Reading Time 5 mins
  • Composting. Whether raw shells resulting from an omelet or the preparation of a delicious cake or even shells cooked for boiled eggs, they can join your compost bin.
  • Barrier Against the Pesky Crawlers. Coarsely crumbled, eggshells form an effective barrier against soft-bodied garden pests like snails and slugs that eat your plants.
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However pet food companies will pay $0.045 per pound for the material. Our press definitely ground up the eggshell. The testing was done with a KP-6 press, and the press was easily overloaded. Consequently we would recommend a Series CP press for the application because it has the screw shaft supported at both ends of the press. [In 2004 this is no longer …
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Eggshells as Fertilizer. Eggplants, peppers, tomatoes, and other plants are susceptible to blossom-end rot, which can be caused by calcium deficiency. These vegetables may benefit from crushed eggshells placed directly in the soil above their roots. Eggshells replace depleted calcium in the soil to protect against this potentially deadly disease.
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I recently started making my 8 lb, 7 y.o. boy's food. He has kidney disease and I know it's important to incorporate calcium in his diet & I've chosen to do that with eggshells. All of the recipes suggest grinding them to a powder in a coffee grinder, which I don't have. If I just crush them up with my fingers he scarfs them down (even by themselves, I discovered when I …
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Photos that tell a story around food, explain a process of cooking, share the life of the people that are sitting down to eat, and freezing those vibrant moments around the table, feels so much richer to me than images that just show the food. Of course those are beautiful too, but currently I'm fascinated by the behind-the-scenes story. So I think I want to tell these types of food stories ...
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NOW Foods Supplements, Eggshell Membrane (A Unique Biological Matrix Composed of Major Joint Constituents) 500 mg, 60 Veg Capsules. 60 Count (Pack of 1) 4.6 out of 5 stars 160. $21.36 $ 21. 36 ($0.36/Count) $22.93 $22.93. Get it as soon as Thu, Feb 24. FREE Shipping. Only 6 left in stock - order soon. Another way to buy . $22.00 $ 22. 00 ($0.37/Count) Get it as soon as …
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