Eggs in hell (u'ova All'inforno)

Todays breakfast , August 8, 2016
Todays breakfast, May 11, 2015
Oh my, yummy recipes, great for any breakfast/brunch, will for sure wow your guests
2 serving
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • ½ red onion, thinly sliced
  • 2 serrano chiles, thinly sliced
  • 3 cups Basic Tomato Sauce
  • 6 large eggs
  • Coarse sea salt and freshly ground black pepper
  • ½ cup Gaeta olives, pitted but left whole
  • 3 to 4 basil leaves
  • ¼ cup freshly grated Cacio di Roma cheese
1) 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.

Nutritional notes:
Calories per serving 257.4
Carbs per serving 12

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