Eggs in hell
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Eggs in hell
Last updated 6/12/2012 12:57:19 AM. Recipe ID 19822. Report a problem with this recipe.
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      Title: Eggs in hell
 Categories: Eggs
      Yield: 4 Servings
      4 tb Olive oil
      1 cl Garlic
      1    Onion
      2 c  Italian-style tomato sauce
      1 ts Minced mixed herbs
           - (basil, thyme)
      1 ts Parsley; minced
           Salt and pepper
      8    Eggs
           Slices of French bread,
           - thin, toasted
  Heat oil in a saucepan that has a tight cover.  Split garlic
  lengthwise, run a toothpick through each half, and brown slowly in
  oil. Add the onion, minced, and cook until golden. Then add the
  tomato sauce and the seasonings and herbs.  Cook about fifteen
  minutes, stirring often, and then take out the garlic.
  Into this sauce break the eggs.  Spoon the sauce over them, cover
  closely, and cook very slowly until eggs are done, or about fifteen
  minutes. (If the skillet is a heavy one, you can turn off the heat
  and cook in fifteen minutes with what is stored in the metal.)
  When done, put the eggs carefully on the slices of dry toast, and
  cover with sauce.  Grated Parmesan cheese is good on this.
   M F K Fisher, 

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Recipe ID 19822 (Apr 03, 2005)

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