Eggs In Hell

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 1 onion, chopped
• 1 green pepper, diced
• 2 garlic cloves, minced
• 1 (20 ounce) can tomatoes, with their juice, broken up a bit
• 4 tablespoons tomato paste
• 1 teaspoon dried basil or 2 teaspoons fresh basil
• 1/2 teaspoon dried marjoram or 1 teaspoon fresh marjoram
• 1/4 teaspoon chopped fresh rosemary
• 1 bay leaf
• 1 teaspoon honey
• 4 -6 large eggs
• thick slices of toasted french bread or toasted english muffins or waffle
• grated parmesan cheese

Recipe

• 1 saute the onion, pepper and garlic in the olive oil in a large, deep skillet.
• 2 when they are softened, stir in the tomatoes, tomato paste, herbs and honey.
• 3 simmer for about 10 minutes, then make indentations in the sauce (as much as possible) with a spoon, and break an egg into each indentation.
• 4 spoon the sauce around and over the eggs, put a lid on the sauce and simmer gently until the eggs are poached.
• 5 lift each egg out onto the toast/muffin/waffle, then spoon the sauce over top.
• 6 sprinkle each with grated parmesan cheese and serve.
• 7 mexican style: to change this dish to a more mexican flavor, saute 2 tsp cumin seed with the onions and bell pepper.
• 8 cut the basil and marjoram by half, add a pinch of chili powder and a dash of tabasco sauce.
• 9 before the eggs are finished poaching, sprinkle them with grated cheddar cheese.
• 10 serve them with tortillas and your favorite mexican toppings: diced avocado, sour cream, chopped onion, etc.