Eggs in hell
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper flakes, or more
- 4 cups Pomodoro SauceÂ
- 8 large eggs
- ½ cup freshly grated Parmigiano-Reggiano cheese
Instructions:
- In a large sauté 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.
- 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 yolks are still soft and runny.
- Unless you grew up in an Italian family that always had red sauce in the refrigerator or freezer, you may not be familiar with this easy egg dish.
- Easy, that is, as long as the sauce is made already, because all you do is poach the eggs in the sauce and serve them sprinkled with Parmigiano-Reggiano cheese.
- It gets its name from the heat of the red pepper flakes and the red color of the sauce; if you want to make it slightly more angelic, decrease the amount of pepper flakes