Eggs In Hell

Directions

1. 1
   Saute the onion, pepper and garlic in the olive oil in a large, deep skillet.
2. 2
   When they are softened, stir in the tomatoes, tomato paste, herbs and honey.
3. 3
   Simmer for about 10 minutes, then make indentations in the sauce (as much as possible) with a spoon, and break an egg into each indentation.
4. 4
   Spoon the sauce around and over the eggs, put a lid on the sauce and simmer gently until the eggs are poached.
5. 5
   Lift each egg out onto the toast/muffin/waffle, then spoon the sauce over top.
6. 6
   Sprinkle each with grated Parmesan cheese and serve.
7. 7
   MEXICAN STYLE: To change this dish to a more Mexican flavor, saute 2 tsp cumin seed with the onions and bell pepper.
8. 8
   Cut the basil and marjoram by half, add a pinch of chili powder and a dash of Tabasco sauce.
9. 9
   Before the eggs are finished poaching, sprinkle them with grated cheddar cheese.
10. 10
    Serve them with tortillas and your favorite Mexican toppings: diced avocado, sour cream, chopped onion, etc.