Eggs in Hell

Uova in Purgatorio, Œufs d’en Bas, etc.

Preparation info

    • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About


  • 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 egg
  • 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 13 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 15 minutes. (If the skillet is a heavy one, you can turn off 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 sauce. (Grated Parmesan cheese is good on this, if you can get any.)