HI, this is Silvia Colloca and thank you for watching my YouTube channel.
Today I am going to show you how to make my Eggs in Hell!
This is one of my favourite dishes because the base is a classic Italian "sugo" only
very hot, and you can use it to dress your pasta, but in this case we are going to use
it to poach eggs in and it will make them delicious and silky and absolutely wonderful.
Heat up a little bit of extra virgin olive oil in a skillet, a couple of tablespoons,
and to that we are going to add a little bit of spring onion, this guy here, which I have
chopped.
You can use shallot, scallions, the baby spring onion, you can use onions, whatever you like!
This is what I had in the fridge and this is why it's making it into the pan!
Then I'm going to add a little bit of chopped celery, and I have used the tender green bit,
just because I really like the flavour.
I am going to keep the leaves for later, to out of top of the dish.
And Chillies!
Now, they are called Eggs in Hell because they are firey hot, so add as much as you
think you can handle!
This is a very hot chillie, it's a habanero, I have put half of that and one of the milder
ones.
So, the onion goes in, then the celery goes in and the chillie.
I am not going to put all the chillie in at once.
I'm going to serve some for later, if need be...To that I'm going to add a pinch of salt.
Salt brings out all the flavour in your ingredients.
This is a super super easy sauce to make and it relies only on a couple of ingredients,
so my advise would be to get the freshest you can and because it uses tin tomatoes,
if you can get really good quality ones, it will reflect in your sauce.
And if you have an Italian neighbour who gives you Passata, then that's the way to go!
To that I'm going to adda little water, about 1/4 cup.
And, believe it or not, this is our base done.
It's going to be cooking for about 10 minutes, then we are going to poach the eggs in there.
So this is the equivalent of Italian fast food, only much healthier and a lot more fun
to eat!
So, just stir it a little whist it's cooking.
Basically all we want is to reduce it just a little bit and to make sure that the onion
and the chillie are cooking in the sauce, so that we don't get a raw onion flavour.
This is pretty much done now.
Perfect!
This has been going for about 10 minutes now and it's ready for the eggs.
All I'm going to do is create indents for the eggs to poach in and I'm going to crack
them straight into the pan.
Season with salt, and let's just wait for the eggs to cook.
You know they are ready when the white is set, and my liking is to keep the yolk runny,
but you can cook it through if you like it more.
Ok, I think we are ready!
Take that to the table and add a little extra chillie, if you dare, and celery leaves.
They will add freshness, and you will need it!
A pinch of salt and pepper.
You don't even need cutlery!
Just get some nice bread, rip it and break the yolk!
Thank you for watching my YouTube channel and make sure you subscribe for more delicious
recipes!