Cook the Book: Eggs in Hell

Name: Cook the Book: Eggs in Hell
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms whole, peeled canned tomatoes; 8 larges eggs; 0 teaspoons chopped fresh basil; 2 to 3 garlic cloves, minced; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 118 milliliters freshly grated Parmigiano-Reggiano cheese; 1 pinch Pinch of crushed red pepper flakes; 1 teaspoons sugar; 177 milliliters white wine

Need a gluten free main course? Cook the Book: Eggs in Hell could be a super recipe to try. This recipe serves 4. One portion of this dish contains roughly 18g of protein, 19g of fat, and a total of 327 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of parmigiano-reggiano cheese, basil, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large saute pan, heat the olive oil and red pepper until the flakes begin to warm through and their aroma blooms.

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Red Pepper

Olive Oil

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Frying Pan

Pour the Pomodoro Sauce into the pan and stir to create a diavolo sauce.

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Sauce

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Frying Pan

Heat the diavolo sauce over medium heat until hot and bubbly. Crack the eggs and slide them into the sauce. Cover and simmer on low heat for 7 to 10 minutes, or until the egg whites are firm and opaque and the egg yolks are still soft and runny.

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Egg Whites

Egg Yolk

Sauce

Egg

Using a large spoon, scoop 2 eggs and a quarter of the sauce into each of 4 serving bowls.

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Sauce

Egg

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Bowl

Sprinkle each with a quarter of the grated cheese and serve.

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Cheese

Pomodoro Sauce

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Sauce

- makes about 4 cups -

In a saucepan, heat 1 tablespoon of olive oil over low heat.

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Olive Oil

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Sauce Pan

Add the garlic and cook gently for 3 to 4 minutes, or until golden brown.

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Garlic

Add the wine and red pepper, raise the heat to medium-high, and bring the wine to a brisk simmer. Cook for about 2 minutes, or until the liquid reduces by half.

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Red Pepper

Wine