This recipe comes from WWII-era writer M.F.K. Fisher, who wrote books on surviving through rationing. She sounds like an interesting person, and this recipe is amazing and simple. Hank and I tried it last night and it is FABULOUS! The sauce is so tasty, the eggs so perky! I suggest taking the egg yolks out-not only is it better for you that way, but it just tastes right that way (we think).
Eggs in Hell
4 Tablespoons olive oil
1 clove garlic (I used 4--what can I say? I love garlic)
1 onion (I used 1/3--I hate onion)
2 cups tomato sauce
1 teaspoon minced mixed herbs {basil, thyme(I've been having this thing with thyme lately. I want it on everything)}
1 teaspoon minced parsley
8 eggs
Slices of French bread, toasted
1. Heat oil in a saucepan that has a tight cover. Split garlic lengthwise, run a toothpick through each half, and brown slowly in oil. Add the onion, minced, and cook until golden. Then add the tomato sauce and the seasonings and herbs. Cook about 15 minutes, stirring often, and then take out the garlic.
2. Into this sauce break the eggs. Spoon the sauce over them, cover closely, and cook very slowly until eggs are done, or about 15 minutes. (If the skillet is a heavy one, you can turn off the heat and cook in fifteen minutes with what is stored in the metal).
3. When done, put the eggs carefully on the slices of dry toast, and cover with sauce. (Grated parmesan cheese is good on this, if you can get any.)
From How to Cook a Wolf, by MFK Fisher with my two cents added in here and there.
Enjoy, fellow foodies!
marissa
Eggs in Hell
4 Tablespoons olive oil
1 clove garlic (I used 4--what can I say? I love garlic)
1 onion (I used 1/3--I hate onion)
2 cups tomato sauce
1 teaspoon minced mixed herbs {basil, thyme(I've been having this thing with thyme lately. I want it on everything)}
1 teaspoon minced parsley
8 eggs
Slices of French bread, toasted
1. Heat oil in a saucepan that has a tight cover. Split garlic lengthwise, run a toothpick through each half, and brown slowly in oil. Add the onion, minced, and cook until golden. Then add the tomato sauce and the seasonings and herbs. Cook about 15 minutes, stirring often, and then take out the garlic.
2. Into this sauce break the eggs. Spoon the sauce over them, cover closely, and cook very slowly until eggs are done, or about 15 minutes. (If the skillet is a heavy one, you can turn off the heat and cook in fifteen minutes with what is stored in the metal).
3. When done, put the eggs carefully on the slices of dry toast, and cover with sauce. (Grated parmesan cheese is good on this, if you can get any.)
From How to Cook a Wolf, by MFK Fisher with my two cents added in here and there.
Enjoy, fellow foodies!
marissa
