• Eggs in Hell
• If you can poach an egg, sauté vegetables, and throw some tomatoes in a skillet, you already know all the cooking techniques you need to make this dish. It’s nothing more than poached eggs in a spicy tomato sauce. How spicy? That’s where the “hell” part comes in. I like mine molto spicy, as in I use fresh jalapeños with all their fiery seeds. If you don’t like yours so spicy, then cut back on the hot stuff. Maybe you could call it “Eggs in Purgatory”, then.
• This is a perfect brunch recipe. I am major league into brunch, because it’s a time when people actually chill. No one is on the clock. And in terms of value received for time spent, it takes the least amount ofworry and rush and with the proper amount of Bloody Mary’s or mimosas, you can linger over it all afternoon and follow it up with a well-deserved nap.
• 4 tablespoons extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 6 cloves garlic, thinly sliced
• 4 jalapeno peppers, seeded and cut into 1/4-inch dice
• 1 teaspoon hot chile flakes
• 3 cups basic tomato sauce
• 8 large eggs
• 1/4 cup Parmigiano-Reggiano or Pecorino
• Serves 4

Prepare enough coals for a medium-hot fire or set a gas grill to medium high.

Heat a skillet, preferably cast iron, on the grill. Add the olive oil and heat until just smoking.

Add the chopped onion, garlic, jalapeno pepper and chile flakes and cook until the vegetables are softened and light brown, about 7 minutes.

Add the tomato sauce and bring to a boil. Immediately lower the heat until the mixture simmers and carefully crack the eggs one-by-one into the sauce.

Cook 5-6 minutes or until as set as desired. (I like the whites set but the yolks still white runny.)

Remove from heat and sprinkle on the cheese.

Allow to cool 3-4 minutes before serving.