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eggs in hell

In dinner on April 28, 2011 at 1:30 am

i saw this one-skillet dinner on a blog somewhere ages ago, and i haven’t been able to get it out of my head. so on a recent unseasonably cold, windy, rainy evening, i decided it was the perfect thing for dinner.

luckily, we had a loaf of the crustiest bread in the freezer which heated up wonderfully.

for this recipe, you need a cast iron skillet or similar that can go from stove-top to oven. speaking of oven, preheat to 325 degrees.

start by sauteing half a chopped onion and some garlic in a little olive oil until translucent. to add more flavor, i added a dollop of anchovy paste and one of tomato paste.


i also added about a cup and a half of frozen chopped spinach, which wasn’t in the original recipe, but i found it in the freezer.

then i added a large can of crushed tomatoes with basil (i would have used chopped fresh basil if i had it), a pinch of crushed red pepper (or more if you can handle it), a splash of worcestershire sauce and some agave. (if you don’t have agave, a teaspoon of sugar will work.)

then i cracked four eggs on to the tomato sauce and put the skillet into the oven.

it took longer than i expected… 20 minutes or so? and remember that eggs cooked this way look different than you’d expect. the best way to determine if they are done to your taste is to shake the skillet. (and of course, they’ll keep cooking once you take it out of the oven.)

salt and pepper the eggs when they come out.

i recommend serving trough-style with a super crusty loaf of bread.

this would also be a great comfort-food dinner for one if you used a smaller pan and fewer eggs…

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