Eggs in Hell
- 1 medium onion, chopped
- 3 teaspoons garlic, minced
- 2 jalapeño peppers, seeded and diced
- 1 can (28 oz.) tomato sauce
- 2 1/2 tablespoons sugar
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne
- Salt and pepper to taste
- 6 large eggs
- 1/4 cup Parmesan, shredded
- 1 tablespoon basil, chopped
INSTRUCTIONS
- In a 10″ skillet over medium high heat, saute onions, garlic and jalapenos and cook until soft about 3-5 minutes
- Pour in tomato sauce and add sugar, paprika, cumin, cayenne and salt and pepper to taste. Bring to a gentle simmer
- Lower heat to medium and crack the eggs in one at a time and simmer until they are cooked way you want them. For runny yolks, about 5-6 minutes
- Remove from heat and sprinkle with cheese and basil
- Dish and serve hot with bread for dipping
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