Eggs in Hell or U’Ova All’Inforno

Eggs in Hell or U’Ova All’Inforno

I just love a good eggs recipe. In fact, I am all about eggs, ALL the time. I can have them for breakfast, lunch and dinner. So, when I came across this recipe by Mario Batali, I swooned.

The Makings:

  • 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