Eggs in Hell {A Meatless Monday Recipe

Eggs in Hell {A Meatless Monday Recipe

Eggs in hell, also known as eggs in purgatory or Shakshuka is a Middle Eastern dish that gets its name from eggs delicately suspended and poached in a fiery hot and robust tomato sauce.

At first, it was hard to wrap my head around eating poached eggs in tomato sauce. It really doesn’t sound all that appetizing, but when you really think about this dish, how could it not be good?

I’ve made Eggs in Hell quite a few times for Meatless Monday. Sometimes I use jarred sauce to save time, but it is always best when I make it using a basic tomato sauce I make from scratch.

The rich sauce has the perfect amount of heat and spice when mixed with the warm richness of the egg. I start salivating just thinking about it.

Eggs in hell consists of eggs poached in a hot and spicy tomato sauce. The perfect amount of heat and spice mixed with the warm richness of the egg. | TheMountainKitchen.com

How To Make Eggs in Hell:

Pour the olive oil into a deep pan (with a lid) and warm over medium-high heat. Add the chopped onion, garlic, jalapeños and chilli flakes to the hot oil; cook until softened and light brown, about 10 minutes.

Pour the prepared tomato sauce into the pan with the onion mixture; Bring to a boil.

Eggs in hell consists of eggs poached in a hot and spicy tomato sauce. The perfect amount of heat and spice mixed with the warm richness of the egg. | TheMountainKitchen.com

Once the sauce is boiling, immediately lower the heat to a simmer. With the sauce at a gentle simmer, carefully crack an egg, first into a small saucer or ramekin. Using a spoon or ladle, press out a place for the egg to rest, then gently pour it out of the bowl into the sauce. Repeat with each egg, one by one into the tomato sauce.

Season with salt and pepper, to taste. Cover the sauce with a lid and cook until eggs are set as firm as you desire.

I like it when the whites set but the yolks are still quite runny about 3 to 5 minutes. Be careful not to overcook the eggs, they will continue to cook while the sauce is hot. The eggs are done when the whites are opaque and the yolks are barely runny.

Eggs in hell consists of eggs poached in a hot and spicy tomato sauce. The perfect amount of heat and spice mixed with the warm richness of the egg. | TheMountainKitchen.com

Remove the pan from the heat. Carefully ladle a couple of eggs and sauce into a bowl; sprinkle with cheese. Allow the sauce to cool slightly. Serve with a cheese crusted bread.

Eggs in hell consists of eggs poached in a hot and spicy tomato sauce. The perfect amount of heat and spice mixed with the warm richness of the egg. | TheMountainKitchen.com

Serve the Eggs in Hell with the Mozzarella Herb Garlic Bread I told you about last week. This bread is great for sopping up this luscious bowl of goodness.

Eggs In Hell

Eggs in hell consist of eggs poached in a hot and spicy tomato sauce. The perfect amount of heat and spice mixed with the warm richness of the egg.
Course Breakfast, dinner, Main Course
Cuisine American, Meatless Monday, Middle East, Vegetarian
Keyword Eggs In Hell, Eggs in Purgatory, Shakshuka, spicy, tomato sauce
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 259kcal

Ingredients

  • 4 tablespoon extra virgin olive oil
  • 1 medium onion coarsely chopped
  • 4 cloves garlic thinly sliced
  • 3 jalapeño peppers seeded and cut into ¼-inch dice
  • 1 teaspoon chilli flakes
  • 3 cups tomato sauce
  • 4 large eggs
  • Kosher salt and fresh cracked black pepper to taste
  • parmesan cheese freshly grated, for serving (optional)

Instructions

  • Pour the olive oil into a deep pan (with a lid) and warm over medium-high heat. Add the chopped onion, garlic, jalapeños and chilli flakes to the hot oil; cook until softened and light brown, about 10 minutes.
  • Pour the prepared tomato sauce into the pan with the onion mixture; Bring to a boil.
  • Once the sauce is boiling, immediately lower the heat to a simmer. With the sauce at a gentle simmer, carefully crack an egg, first into a small saucer or ramekin. Using a spoon or ladle, press out a place for the egg to rest, then gently pour it out of the bowl into the sauce. Repeat with each egg, one by one into the tomato sauce. Season with salt and pepper, to taste.
  • Cover with a lid and cook until eggs are set as desired. I like it when the whites set but the yolks are still quite runny; about 3 to 5 minutes.
  • Remove the pan from the heat. Carefully ladle a couple of eggs and sauce into a bowl; sprinkle with cheese. Allow the tomato sauce to cool slightly. Serve with a cheese crusted bread.

Notes

Be careful not to overcook the eggs, they will continue to cook while the sauce is hot. They are done when the whites are opaque and the yolks are just barely runny.
Calories figured without the optional parmesan cheese. For more information about nutrition, visit our Policies and Disclaimers page.
Recipe adapted from Mario Batali

Nutrition

Calories: 259kcal | Carbohydrates: 14g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 1044mg | Potassium: 765mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1325IU | Vitamin C: 28.3mg | Calcium: 64mg | Iron: 3mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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