“Eggs in Hell”

This past week was a rough one! With just getting back from Anaheim for CSM, a serious stomach virus going around work, catching a bug myself, and getting ready to go out of town again this weekend for my dear friend Kate’s bridal shower, I’ve been in quite the frenzy! Time for some super easy and hearty dinners. I’ve wanted to try this “Eggs in Hell” recipe for some time after seeing it featured on The Chew, and decided to modify a bit to add all of the ingredients I love (aka, more onions, mushrooms, and garlic). I also made the sauce in the crock pot so I could make more of it for leftovers!

"Eggs in Hell"
“Eggs in Hell”
“Eggs in Hell”
Recipe Type: Dinner, Entree
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 4-6
Poached eggs nestled into savory tomato sauce and topped with melty mozzarella cheese. Amen.
Ingredients
  • 1 onion, chopped
  • 2 tbsp minced garlic
  • 1 cup baby bella mushrooms
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 2 tbsp + 1 tbsp fresh, minced basil (divided)
  • 1 28 oz can quality crushed tomatoes
  • 1 14 oz can quality diced tomatoes
  • 1 tsp each red wine and balsamic vinegar
  • 1/2 tsp red pepper flakes
  • salt and pepper
  • 4-6 large eggs (depending on size of skillet)
  • 1/2 cup peas
  • 4-6 slices fresh mozzarella (one per egg)
  • steamed spinach, for serving
  • truffle oil or truffle salt, for serving
Instructions
  1. In a cast iron skillet, heat olive oil on medium-high heat. Add onions, and garlic and cook 3-4 mins until soft. Then add mushrooms, seasoning, and 2 tbsp basil and cook for one more minute, stirring occasionally.
  2. In same pan, add tomatoes, vinegar, red pepper flakes, salt and pepper (to taste) and bring to a boil, then immediately reduce heat to a simmer. (Careful- the tomato sauce will bubble quickly! Note: I also made more of the sauce in the crock pot and set to high for 2-3 hours- a good way to have more sauce for leftovers!)
  3. When simmering, crack each egg into tomato mixture and cook for 5-7 mins until egg whites are set but yolks are still soft. Top with peas, mozzarella, and remaining basil.
  4. Broil skillet on high for 2-3 minutes until mozzarella cheese is browned.
  5. Serve over spinach or spaghetti squash, with a drizzle of truffle oil/salt for extra gourmet flavor!

Hope you enjoy! Perfect for Meatless Monday or a light dinner, served with a side of sautéed greens and crusty bread for dipping. Happy almost-Friday!

"Eggs in Hell"
“Eggs in Hell”

Published by

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s