Monday, March 1, 2010

Eggs In Hell



Our chicken ladies are laying a steady four to five eggs a day now so I'm desperately seeking new ways to serve eggs.



Since I had some leftover sauce from the Rigatoni in my last post, I decided to try a recipe that intrigued me as soon as I saw it in the cookbook Osteria by Chicago chef Rick Tramonto. I own an inordinate number of Italian cookbooks but I bought this one because I wanted to eat every single recipe. Not kidding.

Tramanto is the executive chef and partner at the award winning Tru restaurant in Chicago and he also owned Osteria di Tramonto, which sadly is now closed. The recipes in this cookbook come from the osteria and the dishes he loves to make at home.

He describes an osteria as "a tavern or humble restaurant where food is designed to accompany wine." Who wouldn't love that? He goes on to say that osteria cooking is all about using fresh local ingredients of exceptional quality and taking your time when you cook. Yep, that's my kind of cooking.

Eggs in Hell (or uova all'inferno) are basically eggs poached in a spicy pomodoro sauce and then sprinkled with fresh grated Parmigiano-Reggiano cheese.

I made these for brunch for my teenage daughter and myself and we both really loved them.



The Recipe

Eggs in Hell
(adapted from Osteria by Rick Tramonto)
serves 2

1/2 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes (or more or less depending on your taste)
2 cups leftover pomodoro sauce
4 large eggs
1/4 cup fresh grated Parmigiano-Reggiano cheese

In a large saute pan, heat the olive oil and red pepper until 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 sauce over medium high 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 egg whites are firm and opaque and the yolks are still warm and runny.

Using a large spoon, carefully scoop two eggs and half the sauce into two serving bowls. Sprinkle with cheese and serve.

22 comments:

Fresh Local and Best said...

This looks absolutely stunning and delicious. I love runny eggs!

Mother Rimmy said...

I love this. I would never have thought to serve eggs this way. Colorful and delicious!

Michele said...

I love the simplicity of the dish. You know me...I love my basic, simple and fresh foods. I have left over puttanesca sauce that I made last night. I can see Eggs In Hell on my lunch menu for today.

Ed Schenk said...

This is a great (and different) way to cook eggs!

doggybloggy said...

this is one good looking dish!

Justine said...

Now that looks like a way to start the day off right!

Katherine Aucoin said...

These may be eggs in hell, but I'd certainly be in heaven enjoying this dish!

I am going to the bookstore to look for that book!

mim said...

Yum! I'm hooked on farmers' market eggs and I love finding new ways to cook them.

But shouldn't that be "uova," not "nova"?

dawn said...

I will gladly take some eggs from you! I will drive out there.
Yes, these look so good--everything you make is amazing. Do you think spring is coming? No, right?

Laurie said...

Good call, Mim! I just went back to the cookbook to check and it's written in fancy script that I misread! Thanks for pointing it out so I can make a correction.

Holly said...

We love breakfast around our home!:) this looks really good:) Come by check us out we're new;)

Pam said...

I am sitting here at my desk at work, wishing I had a plate of this now!!!!

biz319 said...

Sans the runny eggs - I love everything about this, but to date haven't had the courage to try it.

Thanks for posting it!

Natashya KitchenPuppies said...

Yum - that looks so yummy! I am putting this book on my wishlist.

5 Star Foodie said...

An excellent egg dish, really delicious in the spicy pomodoro sauce!

Dawn (KitchenTravels) said...

Are you kidding me? I just ate dinner, I'm totally full, and yet I am craving these eggs like nobody's business. They look so, SO good. :)

Maybe you could make some of your eggs into desserts? Macarons, meringue cookies, lemon curd, zabaglione come to mind...

Debinhawaii said...

Gorgeous eggs! I have been coveting that cookbook but won't let myself buy it! ;-)

Anonymous said...
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Cinnamon-Girl said...

How delicious! I would of never thought to cook them like this. The cookbook sounds excellent - I'm off to check it out on Amazon!

Foodycat said...

They look gorgeous! I envy you the fresh eggs, but I think I might have to try this with regular shop-bought eggs.

The Diva on a Diet said...

Another winner! The eggs look spectacular. What a wonderful, hearty and inventive dish for brunch. Plus, you're so lucky to have the freshest of eggs. Color me jealous ... and invite me to brunch next time! :)

emiglia said...

I made this for my dinner tonight. My dad looked at my plate and whined, "How come I don't get any?" Soooo good and easy!!