Delicious Home Brunch: A Creamy Egg-in-Hell Recipe
Delicious Home Brunch: A Creamy Egg-in-Hell Recipe
Enjoy a Wonderful Brunch at Home! Making Egg-in-Hell: The Visuals Were a Bit Off, But the Taste Was Superb!
Are you pondering a special weekend brunch? We present a simple yet elegant ‘Egg-in-Hell’ recipe. It’s even more appealing because you can make it quickly in just one pan. The moist cooked eggs, abundant vegetables, and savory bacon and sausage come together to provide not only a satisfying meal but also a feast for the eyes. Enjoy a perfect brunch time with a side of ciabatta bread.
Main Ingredients- 6 cherry tomatoes
- 4 button mushrooms
- 1/3 head of broccoli
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 3 strips of bacon
- 6-8 Vienna sausages
- 1/2 onion
- 150g shrimp
- A little minced garlic or sliced garlic
- 1/2 bottle tomato pasta sauce (approx. 250ml)
- 1/2 cup water (approx. 100ml)
- 2 ciabatta bread rolls
Cooking Instructions
Step 1
First, rinse the shrimp under running water and pat dry to prepare. Chop all the vegetables into bite-sized pieces. Halving the cherry tomatoes will help them blend better with the sauce.
Step 2
Heat a little oil in a pan over medium-low heat. Add the sliced garlic and sauté until fragrant. Once the garlic aroma releases, add the shrimp and stir-fry together. Lightly season with pepper and herb salt to enhance the shrimp’s flavor.
Step 3
When the shrimp are partially cooked, add the halved cherry tomatoes, sliced onion, bacon cut into pieces, and Vienna sausages to the pan. Sauté until lightly browned. The ingredients will mingle and add a delicious depth of flavor.
Step 4
Next, add the colorful bell peppers and healthy broccoli and stir-fry. Finally, add the sliced button mushrooms and cook together. The chewy texture of the mushrooms will add another delightful dimension to the dish.
Step 5
Once all ingredients are well sautéed, pour in half a bottle of tomato pasta sauce and half a cup of water. Bring to a simmer over medium heat for 2-3 minutes, allowing the sauce to meld with the ingredients. Then, reduce the heat to low and simmer for another 3-4 minutes to thicken the sauce. Feel free to add a pinch of sugar or a dash of hot sauce according to your preference.
Step 6
When the sauce has thickened slightly, carefully crack two eggs into the empty spaces in the pan. You can cook the egg yolks whole, or gently break them to mix with the sauce for an even richer flavor. Garnish with fresh basil leaves. Cover the pan with a lid that fits or aluminum foil, and cook over low heat for another 3-4 minutes until the eggs reach your desired doneness.
Step 7
And there you have it – a delicious Egg-in-Hell! Unfortunately, I didn’t have a lid that fit the pan perfectly, so I improvised, which made the presentation a bit less neat. However, the taste was still fantastic, moist, and rich, as if baked in an oven. Dipping freshly toasted ciabatta bread into the sauce makes it absolutely exquisite! Be sure to try making this wonderful home brunch dish.
