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Eggs in Hell (U'Ova All'Inforno)

Chef Mario Batali's version of Eggs in Hell (also called U'Ova All'Inforno) enhances traditional tomato sauce with savory Gaeta olives.Also try: Pear Carpaccio

  • Servings: 4
Eggs in Hell (U'Ova All'Inforno)

Source: The Martha Stewart Show, October 2010


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 red onion, thinly sliced
  • 2 serrano chiles, thinly sliced
  • 3 cups Mario's Basic Tomato Sauce
  • 6 large eggs
  • Coarse sea salt and freshly ground black pepper
  • 1/2 cup Gaeta olives, pitted but left whole
  • 3 to 4 basil leaves
  • 1/4 cup freshly grated Cacio di Roma cheese


  1. Heat olive oil in a large cast-iron skillet over medium heat. Add onion and chiles and cook, stirring, until just wilted, about 1 minute. Add tomato sauce and bring to a boil; reduce heat to a simmer.

  2. Carefully crack eggs into the pan, keeping them whole and separate. Cook until whites have set but yolks are still runny, 4 to 5 minutes. Season with salt and pepper.

  3. Serve eggs immediately and directly from skillet, garnished with olives, basil leaves, and cheese and drizzled with olive oil.

Reviews (1)

  • theycallmemartha 17 Jun, 2013

    I make this for dinner often, and it's always a hit. I typically omit the olives, though, and I serve it over slices of rustic bread that I've charred. I did have trouble initially getting the whites cooked through while still having runny yolks, but I fixed that by slipping the skillet under the broiler for a minute or so. When I don't make the sauce, I buy a low-sodium tomato/pasta sauce.

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