Eggs in Hell
Bring bold, fiery flavors to your breakfast or brunch table with "Eggs in Hell," a tantalizing dish that combines tender poached eggs with a rich, spicy tomato sauce. This one-skillet recipe features aromatic garlic, onions, and a warming blend of paprika, cumin, and red chili flakes for an irresistible kick. Simmered to perfection, the sauce creates the perfect base for gently cooking the eggs until their yolks are lusciously runny. Garnished with fresh parsley and basil, and served with crusty bread for dipping, this dish is a fusion of comfort and heat that’s as satisfying as it is simple. Ready in just 30 minutes, it's the ultimate quick and flavorful meal for spice lovers everywhere. Perfect for breakfast, brunch, or even a light dinner with a fiery twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon red chili flakes
- 14 ounces canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large eggs
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh basil
- 1 small, diced (optional) red pepper
- 4 slices, for serving crusty bread
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and red chili flakes, cooking for 1 minute until fragrant.
If using, add the diced red pepper and sauté for an additional 2 minutes.
Add the canned crushed tomatoes and tomato paste to the skillet. Stir well to combine.
Season the sauce with paprika, cumin, salt, and black pepper. Reduce the heat to a low simmer and allow the sauce to cook for 5-7 minutes, stirring occasionally.
Using a spoon, make four small wells in the sauce. Crack one egg into each well, being careful not to break the yolks.
Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny.
Remove from the heat and sprinkle the dish with chopped fresh parsley and basil.
Serve immediately with slices of crusty bread for dipping.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 33.5 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 398 mg | 31% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2582 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
