Does anyone try Eggs in Hell before? Up until recently, we had no idea that they even existed… and then one day BOOM! One day after a hiking at the nearby park we have it for our breakfast. It’s simple yet warm and filling. Only, we also happened to be in the mood for a little bit of spicy Mexican food at the moment, so we decided to give my eggs a little bit of an Olé! treatment. I mean OMG seriously, where have these things been all our life?
So we went back home and try making it based on our taste bud. That’s have been our favorite homemade breakfast ever.
If you guys already still don’t know, I really love my pan fried eggs for breakfast, but this? Wow! Talk about a super tasty and deliciously different way to enjoy your eggs in the morning, or any time of day, for that matter!
Tips from the sisters;
- When the sauce has sufficiently thickened, crack the eggs directly over its surface and then continue cooking for 8 to 10 minutes, or until the eggs are cooked to your liking.
- If you want your yolks to remaining runny and a beautiful bright yellow, I recommend that you keep the lid off, otherwise, the thin coat of white that covers the yolk will also cook and turn opaque, and the yolks will also get a bit firmer, too.
- If you’re not big on sunny side up eggs though and prefer yours prepared over easy, then, by all means, cover that pan while the eggs are cooking. You may have to reduce your cooking time slightly, so they don’t become totally rubbery.
- As soon as your eggs are cooked to your liking, sprinkle the whole dish with a handful of chopped parsley, a pinch of salt and pepper and serve without delay: this dish is much better enjoyed fresh!
Granted, this is probably not the kind of breakfast that you’ll want to whip up on a hectic workday morning, right before you go to work, but on a lazy, chilly weekend morning, they will warm and comfort you right up. And then your house is going to be filled with the most amazing aroma for the rest of the day.
But… like I said earlier, these Eggs in Hell are totally fantastic any time of the day. Hey, why not make them for dinner tonight?
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- ¼ tsp chipotle powder
- ½ tsp ground coriander
- ½ tsp salt
- ½ tsp ground black pepper
- 1 large (28oz) can crushed tomatoes
- ½ cup water
- ¼ cup finely chopped parsley (plus more to garnish)
- 4 large eggs
Heat the olive oil in a saute pan set over medium-high heat. Once hot add the onion, garlic, and jalapeno. Continue cooking until the vegetables are slightly softened, about 3-4 minutes. Add the spices, mix well and cook for another minute or two.
Add the crushed tomatoes, water and parsley; stir and bring to a simmer, then lower the heat and let the sauce simmer for 20 to 25 minutes, until it has thickened a bit and reduced by about one quarter.
Crack the eggs across the surface of the sauce and continue cooking for 8 to 10 minutes, or until the eggs are cooked to your liking. Sprinkle with a handful of chopped parsley, a pinch of salt and pepper and serve immediately.
And then as soon as it hits your plate, pop that yolk and watch as the golden lava cascades down the fiery tomato sauce. Oh! It’s a beautiful thing. If that doesn’t start your day right, I don’t know what will! Share with us your version! Take a photo of your version of Eggs In Hell, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!