Eggs in Hell or U’Ova All’Inforno Recipe
I just love a good eggs recipe. In fact, I am all about eggs, ALL the time. So, when I found Eggs in Hell or U’Ova All’Inforno, I decided this dish for breakfast, lunch and dinner. I came across this recipe by Mario Batali and I simply swooned.
It’s actually an old farmers recipe that’s been modernized by Mario to tantalize the tastebuds and yet paying homage to the simpleness of an Italian breakfast that is to-die-for.
- 2 serrano chiles, thinly sliced
- 1/2 red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 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
- 3 cups Mario’s Basic Tomato Sauce
Let’s Cook It:
- 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.
- 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.
Photo: Fab Fit Fun