EGGS IN HELL
(Uova in Purgatorio, Oeufs d’en Bas, etc.)
4 tablespoons olive oil
1 clove garlic
2 cups tomato sauce
1 teaspoon minced mixed herbs (basil, thyme)
1 teaspoon minced parsley
salt and pepper
slices of French bread, thin, toasted
Heat oil in a saucepan that has a tight cover. Split garlic lengthwise, run a toothpick through each half, and brown slowly in oil… Add the onion, minced, and cook until golden. Then add the tomato sauce and the seasonings and herbs. Cook about fifteen minutes, stirring often, and then take out the garlic.
Into this sauce break the eggs. Spoon the sauce over them, cover closely, and cook very slowly until eggs are done, or about fifteen minutes. (If the skillet is a heavy one, you can turn off the heat and cook in fifteen minutes with what is stored in the metal.)
When done, put the eggs carefully on the slices of dry toast, and cover with sauce. (Grated Parmesan cheese is good on this, if you can get any.)
– M.F.K. Fisher, How to Cook a Wolf, 1942
About Eggs in Hell and my other blog:
If you’re looking for one of those pretty food blogs written by someone named Morgan or Sandee, posted on white pages with professional photos taken in sparkling white light, you’ve come to the wrong place. I take digital photos as I’m cooking in my kitchen. It looks sloppy because I don’t have someone running around behind me with a towel to clean up the edges of plates, but that’s how real people cook. I barely get the grease off my hands long enough to take a photo.
Eggs in Hell is primarily my mise-en-place for recipes and food photos. I also might write about food & related topics. I’m opinionated and swear a lot, so if that bothers you, there are all those other food blogs and websites out there that are fit for delicate sensibilities. Now and then I may rant about a non-food topic, so again, if you don’t like that, move on. I’m a cranky old broad and don’t have time to deal with your nonsense in addition to my own.
There are many recipes, menus, and food photos at my other blog (click here) anita-margarita, in the (click here) Memories section. Also a lot of personal writing, opinions, stories, anecdotes, photos, and stuff that might offend you or entertain you. Your choice.
I was a picky eater as a child, but I’m now omniverous and eager to try new foods while not giving up on old favorites. I’m always experimenting in the kitchen. Most of the time it turns out pretty well. Sometimes it’s a hot mess.
I love to cook and feed others. When someone has a special diet (like gluten-free or vegan), I don’t think of it as a pain – instead, it forces me to be more creative.
About the recipes:
I have tagged recipes that are vegan/vegetarian/gluten free, or may easily be made so (i.e. substituting olive oil for butter; using corn pasta in place of wheat pasta).
These are not necessarily recipes for beginning cooks, though many of them are not difficult. I put these recipes here for my own amusement and record-keeping, so while they make sense to me, they might not to someone else….
For instance, when I say cilantro, I mean the leaves of the coriander plant; cilantro is what it’s called here in Northern California, though it’s referred to as coriander elsewhere. To me, coriander is the seed of that plant. What I call green onions are also known as scallions, spring onions, green shallots, and a host of other names…. the list of potentially confusing words is endless. I primarily use units of measurement (liquid/ dry/ temperatures) customary to the United States and ingredients common to Northern California. If you’re really interested in a recipe but it doesn’t make sense, contact me and I’ll try to clarify.
Generally speaking, most recipes here are suggestions for assembly, not detailed instructions that are set in stone. If you like more or less garlic, adjust as you see fit. If you prefer basil over mint, go for it.
The only recipes that need to be followed closely with precise measurements are for baked goods such as cakes, cookies, muffins, etc., as the chemical compounding and temperature ranges do not allow for much freelancing. Ive made such things with my own variations and gotten away with it; I’ve also had unbelievable disasters doing that. I’m trying to give the reader the benefit of my own experience. But if you feel you can substitute applesauce for oil & an egg, be my guest; just let me know if it works beautifully for you.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~One last thing:
Certain unscrupulous people* provide links in their blog to products on Amazon that they want their readers to buy. What they don’t mention is that they gets a kickback every time someone buys their crap via that link.
I provide links because I want anyone reading this to know exactly which cookbook or product I am talking about. I get nothing in return. If I did, I would disclose that up front.
*Oh, what the hell. I mean Vani Hari, AKA Food Babe.