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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

Source: The Martha Stewart Show, October 2010
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  • 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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