We are in the kitchen often, but most recipes don't make it onto the blog because Brian has an aversion to food photography, which I can understand. I put in the same category as my aversion to pants...it's just not the right fit. But, thanks to my recent foray into the 21st century (iphone), I am able to at least take a photo (baby steps). In this case, the end result was just too tasty not to share. Plus, most ingredients you probably have at home and eggs for dinner is a no-brainer.
Here is my tweaked version based off of this recipe (thanks to karen for the head's up!):
Mario Batali's Spicy Eggs in Hell
2 -3 tbsp olive oil
2 jalapenos + 2 serranos diced (seed if you don't like heat, keep some seeds if you do)
1/2 yellow onion, diced
2 clove garlic, diced
1 1/2 cup tomato sauce (we used Rao's Spicy Arrabbiata)
1 tsp red chili flakes
parm or pecorino, shredded
basil, chopped (the more, the better)
Baguette (we used a garlic rosemary baguette).
Step 1. Preheat oven to 275 degrees, cut baguette into 1 in. thick slices, drizzle both sides w/olive oil & sprinkle w/salt and pepper. Put in sheet of aluminum foil and loosely seal sides. Bake until fragrant and toasty.
Step 2. In a cast iron pan bring oil to almost smoking, over med-heat. Saute onions, peppers, garlic & chili flakes and season w/salt & pepper, 6-7 min until softened.
Step 2. Add tomato sauce and bring to a simmer, a few minutes. Crack in 4 eggs, season w/salt and pepper and lightly scramble it all together (take care not to overcook eggs). Toss in lots of shredded cheese of choice and basil.
Step 3. Use bread in place of spoon and devour! Seriously...we ranked this in the top three dishes we've made.