Eggs in Hell (U'Ova All'Inforno)

By LaLaCooks

Mario Batali

Ingredients

• 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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.