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Eggs in Hell


The M. F. K. Fisher recipe is from 1942, from her book about war-time recipes.  I love it.


  • 4 T olive oil
  • 1 clove garlic
  • 1 onion , minced
  • 2 C tomato sauce
  • 1 t mixed herbs (basil and thyme are classic), minced
  • 1 t parsley , minced
  • salt and pepper
  • 8 eggs
  • french bread , sliced thin and toasted


  1. Heat oil in a saucepan with a tight cover. Split garlic lengthwise, run a toothpick through each half, and brown slowly in oil. Add the onion and cook until golden. Then add the tomato sauce, seasonings, and herbs. Cook about 15 minutes, stirring often, and then take out the garlic.
  2. 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 15 minutes with the heat stored in the metal.)
  3. When done, put the eggs carefully on the slices of dry toast, and cover with sauce. Grated parmesan is good on top.

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