Spicy Eggs in Hell
User Reviews
5
Spicy Eggs in Hell
Description
This recipe starts by warming olive oil in a skillet, then quickly cooking minced garlic and red pepper flakes to build a spicy base. Canned diced tomatoes and salt are added and brought to a gentle bubble to form the sauce. Eggs are cracked one by one into the sauce, ensuring no shell fragments go in. Parmesan cheese is sprinkled over the whites, with the recipe allowing flexibility for yolk doneness by either keeping them exposed for runny yolks or covering them with sauce for firmer yolks.
The skillet is covered partially and the eggs cook in the sauce until the whites set, typically around 5 minutes. The dish is removed from heat and can be finished with optional chili oil or hot sauce to elevate spiciness. It is commonly served with toasted bread, ideal for dipping into the flavorful tomato and egg mixture.
Ingredients
- 1 tablespoon olive oil
- 1 small garlic minced, clove
- 1/4 teaspoon red pepper flakes crushed
- One (14-ounce) diced tomatoes canned
- 1/2 teaspoon kosher salt or to taste, or ¼ teaspoon table salt
- 2 to 4 large egg
- 2 to 3 teaspoons Parmesan Cheese plus more to taste (optional, grated
- Chili oil optional, or store-bought or homemade hot sauce
- bread optional, preferably toasted
Instructions
- 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.
- 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 Information
Show DetailsNutrition Facts
Serving: 1servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 315kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 381mg | 127% |
| Sodium | 1464mg | 61% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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