Mildly Diabolic Eggs In Tomato Sauce Eggs Diablo Recipes

EGGS IN TOMATO SAUCE

Steps:

• Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
• Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
• Simmer on low to medium heat, with lid on, for approximately 5 minutes.
• Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
• Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
• Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
• Season with salt, to taste. Add basil leaves at the very end.

MILDLY DIABOLIC EGGS IN TOMATO SAUCE (EGGS DIABLO)

Steps:

• Heat a little oil in a frying pan over medium heat. Add the onion, garlic, red pepper and chili powder and cook until the vegetables soften. Stir in the tomatoes and cook a few minutes more, until the tomatoes start to break down. Crack in the eggs, cover the pan and continue cooking until the eggs are as firm as you like your eggs to be - they come out sort of baked, sort of poached. Serve with toast, or over rice for dinner.

20-MINUTE EGGPLANT DIABLO

Steps:

• Slice the eggplant into 1-inch slices and salt. Set aside to drain.
• Fill a large pot with salted water and bring to a boil.
• Slice the onion thinly and chop garlic.
• Coat the bottom of a large skillet with olive oil over medium-high heat. Pat eggplant dry with paper towels; add to skillet and cook until it starts to brown on the edges.
• Add sliced onions and cook about 1 minute.
• Add chopped garlic and cook about 30 seconds.
• Pour in white wine and stir around until reduced by half.
• Add the tapenade, tomatoes, stock, basil, and red pepper. Salt and pepper to taste.
• Dump the angel hair in the water. While the pasta is cooking, simmer the eggplant sauce stirring frequently.
• Serve sauce over al dente pasta. Top with parmesan cheese or crumbled feta.

EASY BAKED EGGS IN A SAVORY TOMATO SAUCE

Steps:

• Preheat the oven to 400°F.
• Heat the olive oil in a small, ovenproof skillet over medium heat. Cook the onion and pepper for a few minutes, add the garlic and the spices, and cook until everything is softened.
• Add the tomatoes, salt and pepper and simmer for 10 minutes until the sauce is slightly reduced.
• Make two small wells in the cooked tomato and pepper sauce and crack one egg inside each one. Place the skillet in the oven and cook until the eggs whites are just set and yolk is still runny, about 10 to 12 minutes.
• To serve, sprinkle some Feta cheese and some minced cilantro over each skillet and serve.

EGGS POACHED IN TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
• Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
• Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

DIABLO EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; mash in small bowl. Add all remaining ingredients except egg whites and paprika; mix well.
• Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with paprika.