Huevos Diablos

A flavorful quick Mexican breakfast or brunch recipe. You can dial the heat up or down with the cayenne. I usually double the sauce and it freezes wonderfully.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 276 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 dash paprika
• 1 teaspoon Worcestershire sauce
• 1 medium onion, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 6 large eggs
• 1 dash cayenne pepper
• 6 (6 inch) corn tortillas, warmed
• ¾ cup freshly grated Parmesan cheese, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.

Step 3

Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.

Step 4

Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.