Eggs in Hell

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Eggs in Hell

Postby Robert J. » Sat Jan 21, 2012 12:49 am

I've been enjoying making this dish a lot lately. Is anyone else a fan?

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Re: Eggs in Hell

Postby Mike Filigenzi » Sat Jan 21, 2012 2:31 am

Hadn't heard of it up 'til now. Sounds pretty good, though. Anything about the dish we should be aware of?

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Re: Eggs in Hell

Postby Robin Garr » Sat Jan 21, 2012 9:24 am

This dish is so trendy that it seems Mario Batali, Rachael Ray and Martha Stewart have all been making it. :shock: :lol:

Basically, eggs poached in a spicy hot tomato sauce. I could eat that. It looks like an Italian treat recently popularized by Rick Tramonto of Tru in Chicago and quickly picked up by a whole lot of people.

http://www.thatsnotwhattherecipesays.co ... -hell.html

http://www.rachaelray.com/recipe.php?recipe_id=2129

http://www.seriouseats.com/recipes/2009 ... ecipe.html
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Re: Eggs in Hell

Postby Christina Georgina » Sun Jan 22, 2012 11:56 am

Nothing new here. We often had this dish as a meatless Friday meal growing up in the 50's. One of the great ways to use stale baguettes if the sauce is soupy enough.
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Re: Eggs in Hell

Postby Robert J. » Sun Jan 22, 2012 2:02 pm

I've found that it makes a wonderful one-dish meal; quick, easy, and tasty.

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Re: Eggs in Hell

Postby Frank Deis » Mon Jan 23, 2012 1:31 am

I could conceivably just put some salsa in a ramekin, break an egg in, and stick it in the toaster oven. Top with cheese.

What would I be missing that way?? Not much I think.
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Re: Eggs in Hell

Postby Robert J. » Mon Jan 23, 2012 10:54 am

That's what makes the dish so good to work with.

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Last edited by Robert J. on Fri Feb 10, 2012 6:07 pm, edited 1 time in total.
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Re: Eggs in Hell

Postby Frank Deis » Tue Jan 24, 2012 2:57 pm

OK, I watched Mario Batali do this and then this morning I made it for my son.

I think you really need that initial step with the olive oil -- I chopped up some shallot and sauteed it until soft. Without the olive oil your red sauce is going to stick to the pan. I used some salsa along with other tomato sauces I had on hand and spiked it with red pepper flakes and Tabasco. Actually it was a duck egg and a quail egg that I cooked. And I had made some saffron rice with chopped up sweet red pepper in it for a Spanish dish Sunday (chicken Marbella) so I warmed up the left-over rice and served the eggs and sauce on that.

Tom said it was super delicious, and that the duck egg had a special texture, kind of rich and "meaty."
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Re: Eggs in Hell

Postby Dale Williams » Tue Jan 24, 2012 5:05 pm

Frank Deis wrote: a Spanish dish Sunday (chicken Marbella)


Not to go off topic, but is there actually a Spanish dish called chicken Marbella? I always thought that was a NYC (Silver Palate) creation. I'm not challenging, just curious, as I know you're a great researcher into origins.
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Re: Eggs in Hell

Postby Jacques Levy » Tue Jan 24, 2012 5:47 pm

Oh, shakshuka!

http://en.wikipedia.org/wiki/Shakshouka

If only Rogov may he rest in peace was here...
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Re: Eggs in Hell

Postby Frank Deis » Tue Jan 24, 2012 5:47 pm

You're right, Dale, the reference in the title is to a town in Andalusia but Silver Palate invented the dish, presumably with ingredients in the marinade that are supposed to suggest Spain. Olives, capers, etc. I was reminded slightly of Snapper Veracruz (I know Veracruz is in Mexico but I don't know who invented THAT dish) when we were putting it together but of course that has a red sauce. The most inauthentic touch was the generous sprinkling of brown sugar on the chicken pieces before putting the whole thing in the oven. I kind of winced but went with it, and of course it tasted quite good. When I was thinking of something to go with it I thought of "what is a Spanish side dish" and came up with the saffron rice with pretty red pepper bits in it. If they name it after Marbella, then I suppose that's how the logic goes.
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Re: Eggs in Hell

Postby Frank Deis » Sun Jan 29, 2012 3:23 pm

Mom, Dad, and the twins, in Hell. :twisted:


eggs.jpg
eggs.jpg (69.51 KiB) Viewed 1660 times
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Re: Eggs in Hell

Postby Jeff Grossman/NYC » Sun Jan 29, 2012 7:39 pm

Hilarious!
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Re: Eggs in Hell

Postby Dale Williams » Mon Jan 30, 2012 5:53 pm

Great photo.
Thanks for confirmation re chicken Marbella.Maybe not authentic, but a popular recipe, very easy to do in large quantities. When my non-profit group held a "non-gala" to celebrate 20th anniversary, this was one of the recipes we used (we had 9 volunteer cooks for the main courses, 3 did 8-10 lbs of the chicken, etc).
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Re: Eggs in Hell

Postby Frank Deis » Mon Jan 30, 2012 6:03 pm

Thanks Jeff and Dale. If you don't read ALL the topics here, the eggs are Duck, Hen, Quail, Quail. And Louise was very appreciative, it was delicious especially with some grated cheese melted over the top.
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