EGGS IN HELL

Christine Andrews

Serves 4

4 tbsp extra-virgin olive oil
1 medium onion (coarsely chopped)
6 cloves garlic (thinly sliced)
4 jalapeño peppers (seeded and cut into 1/4 inch dice)
1 tsp hot chili flakes
3 cups basic tomato sauce
8 large eggs
1/4 cup grated Parmigiano-Reggiano or Pecorino

Prepare enough coals for a medium-hot fire or set a gas grill to medium high.

Heat a skillet, preferably cast iron, on the grill.

Add the olive oil and heat until just smoking.

Add the chopped onion, garlic, jalapeño peppers and chili flakes, and cook until the vegetables are softened and light brown, about 7 minutes.

Add the tomato sauce and bring to a boil. Immediately lower the heat until the mixture simmers, and carefully crack the eggs one y one into the sauce.

Cook 5 to 6 minutes or until as set as desired. (I like the whites set, but the yolks still quite runny.)

Remove from heat and sprinkle the cheese on top of the eggs.

Allow to cool 3 to 4 minutes before serving.

EGGS
• Eggs in Hell
• Egg and Cheese Souffle
• Salmon Scrambled Eggs and Asiago Pancakes
• Vegetable Quiche Cups