Eggs In Hell

1. 1

   Saute the onion, pepper and garlic in the olive oil in a large, deep skillet.

2. 2

   When they are softened, stir in the tomatoes, tomato paste, herbs and honey.

3. 3

   Simmer for about 10 minutes, then make indentations in the sauce (as much as possible) with a spoon, and break an egg into each indentation.

4. 4

   Spoon the sauce around and over the eggs, put a lid on the sauce and simmer gently until the eggs are poached.

5. 5

   Lift each egg out onto the toast/muffin/waffle, then spoon the sauce over top.

6. 6

   Sprinkle each with grated Parmesan cheese and serve.

7. 7

   MEXICAN STYLE: To change this dish to a more Mexican flavor, saute 2 tsp cumin seed with the onions and bell pepper.

8. 8

   Cut the basil and marjoram by half, add a pinch of chili powder and a dash of Tabasco sauce.

9. 9

   Before the eggs are finished poaching, sprinkle them with grated cheddar cheese.

10. 10

    Serve them with tortillas and your favorite Mexican toppings: diced avocado, sour cream, chopped onion, etc.

* Per serving · 4 servings · Values may vary.