Eggs In Hell Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Olive oil,
1 centiliter: Garlic,
1: Onion,
2 cup: Italian-style tomato sauce,
1 tsp: Minced mixed herbs, basil, thyme
1 tsp: Parsley, minced
Salt and pepper,
8: Eggs,
Slices of French bread, thin, toasted
Directions:
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, minced, and cook until golden. Then add the
tomato sauce and the seasonings and herbs. Cook about fifteen
minutes, stirring often, and then take out the garlic.
Into this sauce break the eggs. Spoon the sauce over them, cover
closely, and cook very slowly until eggs are done, or about fifteen
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.)
When done, put the eggs carefully on the slices of dry toast, and
cover with sauce. Grated Parmesan cheese is good on this.
M F K Fisher, from "How to Cook A Wolf" MM format by Dave Sacerdote
Daves comments: I must be fonder of garlic than Ms. Fisher. Instead
of splitting the clove in half and running toothpicks thru it to make
it easy to remove, I took a nice big clove and put it through a
garlic press and into the oil. And I didnt brown it, just kept the
oil warm as the garlic released its flavor. After that, I followed
the recipe. Good stuff.
Source from luhu.jp
lengthwise, run a toothpick through each half, and brown slowly in
oil. Add the onion, minced, and cook until golden. Then add the
tomato sauce and the seasonings and herbs. Cook about fifteen
minutes, stirring often, and then take out the garlic.
Into this sauce break the eggs. Spoon the sauce over them, cover
closely, and cook very slowly until eggs are done, or about fifteen
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.)
When done, put the eggs carefully on the slices of dry toast, and
cover with sauce. Grated Parmesan cheese is good on this.
M F K Fisher, from "How to Cook A Wolf" MM format by Dave Sacerdote
Daves comments: I must be fonder of garlic than Ms. Fisher. Instead
of splitting the clove in half and running toothpicks thru it to make
it easy to remove, I took a nice big clove and put it through a
garlic press and into the oil. And I didnt brown it, just kept the
oil warm as the garlic released its flavor. After that, I followed
the recipe. Good stuff.
Source from luhu.jp
Tags
Eggs