Serious Eats: Recipes
Cook the Book: Eggs in Hell
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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