Eggs in Hell Recipe
This shakshuka-inspired Eggs in Hell recipe is an easy one-pan meal perfect for breakfast, lunch, or dinner.
Equipment
- Large skillet or frying pan
- Wooden spoon
- Knife and chopping board
- Measuring spoons
- Lid
Ingredients
- 2 tbsp Vegetable oil
- 5-6 Eggs preferably at room temperature
- 1 medium Onion diced
- 1/2 Red bell pepper diced
- 1 medium Potato diced
- 4 cloves Garlic minced
- 1 28-ounce can Crushed tomatoes
- 1/2 tsp each Salt pepper, sugar (adjust to taste)
- 1/2 tsp each Paprika cumin
- Fresh Cilantro or parsley for garnish
- Sliced avocado and/or cheese Feta, Parmesan, Mozzarella, etc., optional garnish
- Toasted bread for serving
Instructions
- Heat the oil in a skillet over medium heat. Add the diced onion, bell pepper, and potato. Cook for about 4-5 minutes, stirring continuously.
- Add the minced garlic and cook until fragrant, about 1 minute. Then, stir in the crushed tomatoes, salt, black pepper, sugar, paprika, and cumin until everything is well combined.
- Reduce the heat to low, cover the skillet, and let the sauce simmer for about 3-4 minutes.
- Using a wooden spoon, make small wells in the sauce and carefully crack in the eggs. Lightly season the eggs with salt and pepper.
- Cover the skillet and cook on low heat for 3–5 minutes, until the egg whites are set but the yolks remain soft and runny.
- Top with fresh cilantro or parsley, and serve immediately with a side of toasted bread. Optionally, add sliced avocado or cheese for extra flavor.
Notes
- Use Room Temperature Eggs: Allowing the eggs to reach room temperature before cooking helps them cook more evenly and prevents the yolks from hardening too quickly.
- Customize the Spice Level: Adjust the amount of paprika and cumin to suit your taste. For a spicier kick, consider adding a pinch of chili flakes or a dash of hot sauce.