Eggs in Hell 2.000
Oct 27, 2004

Rare is the kitchen that does not contain eggs and jarred pasta sauce, makings for this economical dinner from food writer M.F.K. Fisher. She served it over dry toast, though we prefer it over pasta.

Servings: 2 - 4
  • 4 tablespoons olive oil
  • 1 clove garlic
  • 1 yellow or white onion, chopped
  • 2 1/2 to 3 cups good-quality jarred or homemade pasta sauce
  • 1 teaspoon minced mixed fresh herbs (such as basil or thyme; optional)
  • 1 teaspoon minced fresh parsley (optional)
  • Salt
  • Freshly ground black pepper
  • 4 large eggs
  • Parmesan or pecorino cheese


In a saucepan over medium heat, heat the oil. Halve the garlic lengthwise and cook until lightly browned. Add the onion and cook, stirring occasionally, for about 5 minutes, until softened. Add the pasta sauce and herbs, if using, and cook, uncovered, stirring often, for about 15 minutes. Taste and season with salt and pepper to taste. Remove and discard the garlic.

Break the eggs into this sauce. The eggs will sink in slightly. If you prefer a hard-cooked yolk, spoon the sauce over the top of the eggs; if you prefer a runny yolk; leave the eggs bare. Cover the pan, reduce the heat to low and cook for 5 to 10 minutes, until the eggs reach the desired degree of doneness.

Serve topped with grated or shaved cheese, if desired.

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Recipe Source

Adapted from "The Art of Eating," by M.F.K. Fisher (Wiley, 2004).

Tested by Renee Schettler.

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