Eggs in Hell
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 257.4
- Total Fat: 19.6 g
- Cholesterol: 219.6 mg
- Sodium: 385.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.6 g
- Protein: 8.4 g
View full nutritional breakdown of Eggs in Hell calories by ingredient
Number of Servings: 6
Ingredients
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2 tbsp. extra-virgin olive oil
freshly ground black pepper, to taste
1/2 red onion, thinly sliced
coarse sea salt, to taste
2 serrano chiles, thinly sliced
1/4 cup freshly grated cacio de roma cheese
3 cups Basic Tomato Sauce
6 eggs
3-4 Basil leaves
Directions
1. In a 12-14 inch cast iron skillet, combine olive oil, onion and chilis and cook over medium heat until just wilted, about 1 minute to keep some bite to the onions and freshness to the chilis.
2. Add tomato sauce, and bring it to the boil. Then turn the heat down to a simmer.
3. Carefully crack the eggs into the pan, keeping them whole and separated. Cook until the whites have set but the yolk is still runny, 4-5 minutes. Season with salt and pepper.
4. Tear the basil leaves and sprinkle them over the eggs with freshly grated cheese and a tiny drizzle of extra virgin olive oil.
Number of Servings: 6
Recipe submitted by SparkPeople user RUNNER_4_LIFE.
2. Add tomato sauce, and bring it to the boil. Then turn the heat down to a simmer.
3. Carefully crack the eggs into the pan, keeping them whole and separated. Cook until the whites have set but the yolk is still runny, 4-5 minutes. Season with salt and pepper.
4. Tear the basil leaves and sprinkle them over the eggs with freshly grated cheese and a tiny drizzle of extra virgin olive oil.
Number of Servings: 6
Recipe submitted by SparkPeople user RUNNER_4_LIFE.
Member Ratings For This Recipe
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PENNYDREADFUL
