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Jake’s "Eggs In Hell" With An Avocado Twist

I love it when Jake comes home from school. I get to fill up the fridge with all of his favorites, but it seems I never have enough eggs in the house. He can eat 3 or 4 for breakfast alone, so a dozen doesn’t last very long. 

Jake really is the Egg-Man. He makes great burritos and my favorite, his pulled pork, bacon and egg po’boy. But he outdid himself this trip home when he made a version of Mario Batali’s Eggs In Hell.

The ingredients are pretty simple–you probably have them in your fridge and pantry right now. So next time you’re craving eggs, give this a try. They’re really good.

INGREDIENTS FOR EGGS IN HELL

Here’s Jake, slicing the onion with the new knife he got for Christmas.

 Chop jalapeño and garlic.

Heat tomato sauce on medium high and bring to a slow boil. I like to use whole San Marzano tomatoes and put them through a food mill, but you can use canned sauce. Try to use Italian tomatoes–they really are better.

Heat a cast iron skillet until it’s very hot and add olive oil. Add the onions, garlic, red pepper flakes and jalapeño and cook on medium high until the onions are softened but still have a little crunch–about 7 minutes. You’ll see why when you eat them. 

Pour the hot tomato sauce into the pan and bring to a boil. 

Once the sauce is boiling, immediately lower to a high-simmer and carefully crack the eggs into the tomato sauce. Break them low over the pan so they go right into the sauce.

Cook until they are as set as you like. These took about 10 minutes.

Carefully transfer to a plate and garnish with avocado, basil and Parmesan. (oops–I forgot to add the basil to this photo).

If you have some good crusty bread, dip it in the yoke and use it to get every last bit of tomato sauce.

Hope you like Jake’s Eggs In Hell as much as I did! Remember, read it first at Stu News Laguna.


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