Eggs in Hell


From “How to Cook a Wolf” by MFK Fisher (1942)

  • 4 Tablespoons olive oil (substitute will do, dad blast it)
  • 1 clove garlic
  • 1 onion
  • 2 cups tomato sauce (Italian kind is best, but even catsup will do if you cut down on spices)
  • 1 teaspoon minced mixed herbs (basil, thyme)
  • 1 teaspoon minced parsley
  • Salt and pepper
  • 8 eggs
  • 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 of 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 the sauce. (Grated Parmesan cheese is good on this, if you can get any.)