Eggs in Hell Recipe | Mario Batali

By winefoot

Ingredients

• 4 tablespoon extra-virgin olive oil
• 1 medium onion coarsely chopped
• 6 cloves garlic thinly sliced
• 4 jalapeño peppers seeded and cut into 1/4 inch dice
• 1 teaspoon hot chile flakes
• 3 cup basic tomato sauce
• 8 large eggs
• 1/4 grated Parmigiano Reggiano or Pecorino
• Shredded basil
• Salt and pepper

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

Place a skillet, preferably cast iron, on the grill over medium-high heat. Add the oil and heat until just smoking.

Add the chopped onion, garlic, jalapeños and chile flakes and cook until softened and light brown, about 7 minutes.

Add the tomato sauce and bring to a boil. Immediately lower the heat to a simmer and carefully crack the eggs one by one into the tomato sauce. Season with salt and pepper. Cook until as set as desired. I like it when the whites set but the yolks are still quite runny, about 5-6 minutes.

Remove the pan from the heat and sprinkle with cheese and some shredded basil. Allow to cool 3-4 minutes. Garnish with basil and serve.