Eggs in Forking Hell is great for any time of day! Breakfast, Brunch, Lunch or A light Dinner.

This is eggs in a spicy fresh made heirloom tomato sauce seasoned with a little cilantro and topped with a sprinkle of shredded cheddar and pepper jack cheese. Serve with either corn bread or tortillas.

You can easily make a few substitutions to make this dish Shakshuka a spicy tomato sauce seasoned with cumin, paprika, parsley and feta. Serve with pita bread.

To turn Eggs in Forking Hell into Eggs In Purgatory make your spicy tomato sauce slightly Italian with fresh basil and top with some parmesan cheese then serve with crusty Italian bread.

Ingredients makes 2 servings

1 medium red bell pepper chopped

1/2 medium sweet onion chopped

1 jalapeno chopped

2 garlic cloves minced

1/2 teaspoon kosher salt

1/4 teaspoon cayenne

non-stick spray to spray fry pan (I don’t use non-stick pans)

4 heirloom tomatoes (about 1 1/2 lbs.) (cores removed cut into bit size pieces) If you use regular tomatoes you will want to remove the skins

4 eggs (I used extra large)

2 Tablespoons fresh cilantro

2 Tablespoons cheddar and pepper jack cheese shredded

fresh ground sea salt

fresh ground black pepper

Directions

Spray your pan with non stick spray and turn your heat to medium high. Once the pan looks heated add red bell pepper, onion, jalapeño, garlic, kosher salt, cayenne and cover with foil ad cook about 7 minutes till everything is soft.

Now add tomatoes,

cover with foil and cook about 10 minutes until the tomatoes are cooked.

After the tomatoes are no longer raw turn down the heat to medium and add your eggs

and cover with foil. The eggs will be done in about 4 minutes. When eggs are done remove from flame and top the pan with cilantro, sea salt, fresh ground pepper and shredded cheeses.

Eggs in Forking Hell