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Mario Batali Eggs In Hell

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  • 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


  • 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.
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