Easy Paleo Eggs in Hell Recipe

Add a little spice to your life with this easy eggs in hell recipe. This is one of my favorite paleo egg recipes, and the best part is you can make a batch in only 15 minutes. I’m pretty sure you’ll be hooked after the first fiery bite!

Life is busy, and I don’t always have hours to spend in the kitchen each day. I am a sucker for recipes that are easy to make, have very few ingredients and are paleo. Bonus points if it’s low carb, too. This dish checks all the boxes!

I’m so excited to share this Italian egg dish with you and hope you love it as much as I do.

What Are Eggs In Hell?

“Eggs in hell” is a spicy dish that you may also hear referred to as Shakshuka or Eggs In Purgatory. The idea is poached eggs suspended in a fiery tomato sauce. Shakshuka is Middle Eastern cuisine and has paprika and cumin, while Eggs In Hell has more Italian flavors.

This is a classic, naturally paleo breakfast recipe that has poached eggs in a bath of tomatoes and seasonings. Traditionally, you dip pieces of bread into the sauce to eat it.

How To Make Eggs In Hell

Making this Italian eggs dish is super quick. You’ll need a skillet (I prefer a cast iron skillet for this!) or dutch oven. Heat the oil and saute the diced onions until they are soft and translucent. Add red pepper flakes, Italian seasoning, and salt and stir until fragrant.

Add a can of diced tomatoes and simmer for 5 minutes. Next, make four wells in the sauce and crack an egg into each. Cook until the egg whites are set.

PRO TIP: The eggs are finished cooking when the white is set, but the yolk is still runny. If you aren’t a fan of runny eggs, you can cook them a little longer, but the creamy yolk is one of the highlights of the recipe.

Finally, add some parsley, and you’re ready to serve this amazing meal!

Optional Add-Ins For Italian Eggs In Hell

One amazing thing about this eggs in hell recipe is that you have to option to add or omit whatever ingredients fit your tastes. Make it and eat it just the way it is written, or add some other seasonings and veggies to change it up a little. Here are some ideas:

• Minced garlic – Everything is better with garlic, so why not add some when you are sauteing the onions? Add as much as you like, because there is no such thing as too much garlic! (Okay, maybe don’t go overboard!)
• Jalapenos – Chop up peppers with or without the seeds and add them to the sauce. They will add some extra heat to the dish.
• Diced green chiles – Another option to add some heat, and it’s straight from your pantry!
• Paprika – Smoked or regular, it doesn’t matter, because it will take the flavors to a whole new level of delicious!
• Chorizo – Add some extra protein while enhancing the rich flavors of the meal. Traditionally, this dish was vegetarian but has been adapted to include chorizo in many paleo egg recipes.
• Italian sausage – This is a common addition to eggs in hell, so feel free to add some to the sauce, after cooking it.

Can Paleo Eggs In Hell Be Reheated?

Yes, you can reheat paleo eggs in hell. At least you can easily do that with the sauce! The seasonings and spices will continue to meld together, and it tastes even better the next day.

However, the eggs themselves are not great leftover, because of the texture changes. If you reheat them, you’ll lose the runny yolk. If you’ll be making extra or making it ahead, it’s best to store any extra sauce before adding the eggs, and only add the eggs you’ll be eating right away.

PRO TIP: I recommend heating the sauce in a cast iron skillet because it will warm up more evenly. Add new eggs to the sauce and poach them the same as you did the first time.

Can I Make This Easy Eggs In Hell Recipe Ahead Of Time?

Yes, you can make this eggs in hell recipe ahead of time. Simply make the sauce and skip adding the eggs. The sauce will last approximately 3 days in the fridge.

You can refrigerate or freeze the sauce in airtight glass containers. Freezer bags and plastic containers also work, but the glass is so much easier to clean.

Can You Freeze Hell’s Eggs?

Yes, you can freeze this hell’s eggs recipe. However, I’d recommend only freezing the sauce, because the eggs will not freeze well and will be rubbery. When stored in an airtight container, the sauce will last 6-8 months.

When you are ready to eat, thaw the sauce in the fridge overnight. Another option to thaw is by soaking the container in cool water until the sauce is defrosted.

Heat the sauce in a skillet, add eggs and serve.

What To Serve With Eggs In Hell

I recommend serving this eggs in hell recipe for breakfast or brunch paired with:

• Paleo jalapeño “cornbread” muffins
• Paleo keto bread for a low carb version
• Gluten-free cornbread for your non-paleo friends

More Paleo Egg Recipes

Looking for more delicious paleo breakfast recipes? Have a look at these amazing ideas:

• Hatch Chile Waffles Eggs Benedict
• Mexican Sweet Potato Egg Boats
• Sweet Potato Chorizo Hash With Eggs And Avocado Crema

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RECIPE CARD

4.91 from 10 votes

Easy Paleo Eggs in Hell Recipe

This EASY eggs in hell recipe is fiery and packed with Italian flavors. It's a naturally healthy dish, too - one of the BEST paleo egg recipes there is!

Course Breakfast

Cuisine Italian

Keyword eggs in hell, paleo egg recipes

Calories 292 kcal

Cook Time 15 minutes

Total Time 15 minutes

Author Maya Krampf from WickedSpatula.com

Servings 2 servings

★ Review Print

Ingredients

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• 1 14.5-oz can Diced tomatoes
• 1 tablespoon Olive oil
• 1/2 medium White onion (diced)
• 2 teaspoons Crushed red pepper
• 1 tablespoon Italian seasoning
• 1/2 teaspoon Sea salt
• 4 large Eggs
• Fresh parsley (optional)

Click to convert between US & metric measurements:

US Customary - Metric

Instructions

More TIPS about this paleo recipe in the post above!

1. In a large cast iron skillet or dutch oven heat 1 tablespoon of olive oil over medium-high heat.

2. Sauté the onion until soft about 4 minutes. Stir in the red pepper flakes, salt, and Italian seasoning and stir until fragrant, about 1 minute.
   

3. Pour in the tomatoes and bring to a simmer for about 5 minutes.

4. Make 4 wells in the sauce and crack an egg in each. Reduce the heat to low and cover. Cook for 3-5 minutes until the egg whites are set but the yolk is still runny. Sprinkle with parsley and serve.

Recipe Notes

Serving size: 2 eggs with sauce, or 1/2 the entire recipe

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 292

Fat 18g

Protein 17g

Total Carbs 16g

Net Carbs 10g

Fiber 6g

Sugar 8g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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