POACHED****Mario Batali's Eggs in Hell

By Unblond1

I liked this very much. Even with the jalapeno and a generous pinch of hot pepper flakes, it wasn't too hot.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 medium onion coarsely chopped, red or yellow
• 1 leek, thinly sliced
• 1 - 2 cloves garlic, thinly sliced
• 1 - 2 jalapeño peppers, minced
• 1/4 teaspoon hot chile flakes
• generous pinch each dried basil, oregano and fennel seed
• 1 can fire-roasted tomatoes
• 1 tbsp. tomato paste
• 6 large eggs
• 1 tablespoon grated Parmigiano Reggiano or Pecorino for each serving
• Shredded basil
• Salt and pepper

Preparation

Step 1

* Add the chopped onion, garlic, jalapeños and leeks to the oil and cook until softened and light brown, about 7 minutes, adding the garlic for the last minute or so if using minced.

* Add the tomatoes, dried herbs, tomato paste and salt and pepper to taste and bring to a boil. Reduce heat, cover and simmer for about 15 minutes.

* Remove 2/3 of the sauce and freeze for two other meals.

* Return remaining sauce to the heat in a small pot or skillet 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. Cover and cook until as set as desired, about 5-6 minutes. This method is hard to control - see below.

* I usually fry the eggs in a tiny bit of olive oil in a non-stick skillet. Alternately, you could poach them in a pot.

* Plate the tomato sauce, top with the eggs, sprinkle with cheese and some shredded basil and serve with toast or naan on the side for the egg yolks. (Try untoasted crusty bread once, might be easier to pick up the tomato sauce that way.)

Nutrition Facts - 3 Servings

Amount Per Serving
Calories 269.8
Total Fat 16.4 g
Saturated Fat 4.7 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.3 g
Cholesterol 394.2 mg
Sodium 541.7 mg
Potassium 600.1 mg
Total Carbohydrate 16.9 g
Dietary Fiber 3.7 g
Sugars 5.6 g
Protein 16.0 g