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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
06/17/2013
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.