Eggs in Hell

If you like spicy food these eggs are perfect for you.

Eggs in Hell

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  • Prep Time


  • Total Time


  • Servings



  • 4

    tablespoon extra-virgin olive oil

  • 1

    medium onion coarsely chopped

  • 6

    cloves garlic thinly sliced

  • 4

    jalapeño peppers seeded and cut into ¼ inch dice

  • 1

    teaspoon hot chile flakes

  • 3

    cup basic tomato sauce

  • 8

    large eggs

  • ¼

    grated Parmigiano Reggiano or Pecorino

  • Shredded basil

  • Salt and pepper


Place a skillet, preferably cast iron, on the grill over medium-high heat. Add the oil and heat until just smoking. Add the chopped onion, garlic, jalapeños and chile flakes and cook until softened and light brown, about 7 minutes. Add the tomato sauce and bring to a boil. Immediately lower the heat to a simmer and carefully crack the eggs one by one into the tomato sauce. Season with salt and pepper. Cook until as set as desired. I like it when the whites set but the yolks are still quite runny, about 5-6 minutes. Remove the pan from the heat and sprinkle with cheese and some shredded basil. Allow to cool 3-4 minutes. Garnish with basil and serve.


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