Eggs Diavolo

Eggs Diavolo


  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 28 ounces can crushed tomatoes
  • 1/2 teaspoon pepper
  • 6 eggs
  • 6 tablespoons grated cheese
  • 6 fresh basil leaves torn into large pieces
  • Tabasco sauce (optional)


In a large skillet, gently saute onion in the olive oil until translucent, add tomatoes and pepper, stirring when tomatoes are bubbling. Break eggs into the sauce and top each egg with 1 teaspoon of the grated cheese. Cover and simmer 4 or 5 minutes-just until egg whites are firm. Spoon tomato sauce around eggs. Garnish with fresh basil and a few drops of Tabasco sauce. If you like, serve immediately with hot bread.

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