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Cook the Book: Eggs in Hell

Posted by Michele Humes, February 6, 2009 at 1:25 PM

In Rick Tramonto's Italian take on shakshouka, eggs are cracked straight into the spicy tomato sauce that gives them their devilish name, and baked until set but tender. With a grating of Parmesan and plenty of toast for dipping, it's the perfect brunch or light supper dish.

Though the recipe doesn't call for it, I'm tempted to add some browned Italian sausage to the tomato sauce, to make the dish just a little heartier.

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Eggs in Hell

- serves 4 -
Adapted from Osteria by Rick Tramonto with Mary Goodbody

Ingredients

1 tablespoon olive oil
1 teaspoon crushed red pepper flakes, or more
4 cups Pomodoro Sauce (recipe follows)
8 large eggs
1/2 cup freshly grated Parmigiano-Reggiano cheese

Procedure

1. In a large saute pan, heat the olive oil and red pepper until the flakes begin to warm through and their aroma blooms. Pour the Pomodoro Sauce into the pan and stir to create a diavolo sauce.

2. 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.

3. Using a large spoon, scoop 2 eggs and a quarter of the sauce into each of 4 serving bowls. Sprinkle each with a quarter of the grated cheese and serve.

Pomodoro Sauce

- makes about 4 cups -

Ingredients

2 tablespoons olive oil
2 to 3 garlic cloves, minced
3/4 cup white wine
Pinch of crushed red pepper flakes
2 1/2 pounds whole, peeled canned tomatoes
Kosher salt and freshly ground black pepper
3/4 teaspoon sugar
1/4 teaspoon chopped fresh basil

Procedure

1. In a saucepan, heat 1 tablespoon of olive oil over low heat. Add the garlic and cook gently for 3 to 4 minutes, or until golden brown. 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.

2. Meanwhile, put the tomatoes in a mixing bowl and crush with a fork or potato masher. Add to the pan and season to taste with salt and pepper. Stir in the sugar.

3. Bring the sauce to a simmer over medium heat and cook for 50 to 60 minutes.

4. Stir 1 tablespoon of olive oil and the basil into the sauce and taste. Add more salt and pepper if needed.

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Tags: brunch, eggs, Mary Goodbody, Osteria, Osteria di Tramonto, Rick Tramonto, tomatoes