Eggs in Hades
This recipe respects the Italian influences and sticks to the ribs. (Note: Best cooked in two large heavy-bottomed skillets.)
Eggs in HadesServes 4
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 18 ounce tube polenta cut into 8 1/3-inch sections
- 1 can diced fire-roasted tomatoes
- 1 can marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 8 eggs
- Handful fresh basil, torn
Prep time: 10 minutes
Total time: 45 minutes
Heat 1 tablespoon olive oil in each skillet about 1 minute. Add 1 minced garlic clove to each skillet. Cook about 1 minute or until aromatic.
Over medium heat, place sliced polenta in one skillet. Pour tomatoes and sauce into the second. Add oregano and red pepper flakes to sauce.
Cook polenta about 5 minutes on each side, or until golden. Reduce heat.
Meanwhile, using a close-fitting lid pour off excess liquid from sauce. Reserve. Create 4 divots in sauce with spoon. Crack 4 eggs, one for each divot. Cook about 10 minutes.
When eggs are done, stack egg and sauce mix on polenta. Return excess liquid to tomato sauce. Repeat step 4 and cook eggs about 10 minutes. Great with Spanish chorizo or Italian sausage.