Huevos Diablos recipe

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Ingredients

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

Nutrition Info

276 calories
carbohydrate: 19.5 g
cholesterol: 205 mg
fat: 17.2 g
fiber: 3.3 g
protein: 13 g
saturatedFat: 6.5 g
servingSize: -
sodium: 361.4 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

  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.

  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.

Recipe Yield

6 eggs

Recipe Note

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.

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