Our Spaghetti Western Week celebration continues with Huevos El Diablo or… The Devil’s Eggs. This is my Southwest spin on the classic Italian recipe “Eggs in Purgatory” and is a breakfast fit for Mr. Spaghetti Western himself, Clint Eastwood. Well, if he is coming over for dinner, shouldn’t you be ready for him to stay over for breakfast? You know, just in case?
Cowboys just love their eggs for breakfast and these eggs are cooked in single skillet filled with Italian sausage, tomatoes and lots of fresh green chiles. Don’t worry, use Anaheim chiles to cut down on the heat. You can always trade a jalapeno for one of the Anaheim chiles to spice it up a little if you’d like. I’m sort of a wimp when it comes to chiles, but don’t tell Clint I said so. The eggs cook right inside the sauce, just make little space in the tomatoes and chiles then, crack the eggs right into the pan to “poach” them in the sauce.
Huevos El Diablo should not be confused with “Deviled Eggs.” They bare no resemblance to the fluffy little finger food found on the Lady’s Tea Tray nestled between the cucumber sandwiches and the mini scones with strawberry jam. No, Huevos El Diablo is a man’s breakfast. The eggs are hearty on their own but, I serve mine over roasted potatoes or hash browns. Cut the heat with sliced avocados and spoonful of sour cream. Need some crunch? Don’t forget to oven-toast some slices of baguette with a drizzle of olive oil and a little garlic. After all, you’ve got to keep the “spaghetti” in the “western.
- 1 to 2 links of Italian sausage, casing removed
- 1 small Spanish onion, finely diced
- 6 cloves garlic, divided
- 3 Anaheim or New Mexico green chiles, stems and seeds removed, finely diced
- 6 medium to large tomatoes, diced
- pinch of cumin
- salt and black pepper, to taste
- 4 to 6 eggs
- 1 avocado, sliced
- ½ cup sour cream
- 1 cup baby spinach, basil leaves or ½ cup cilantro, minced
- Remove the casing from the sausage and place in a frying pan with a tablespoon of oil. Break up the sausage the same way you would ground beef. Brown the sausage but do not fully cook, remove from pan and drain on a paper towel.
- Add the diced onion and diced, seeded chiles to the pan. Cook and stir the chile mixture until it softens and begins to brown. Mince 4 of the cloves of garlic and add to the chile mixture. Add a pinch of cumin. Cook for 2 to 3 minutes.
- Add the diced tomatoes. Slightly smash the tomatoes with the back of a wooden spoon to release some of the moisture and bring the mixture to a boil. Immediately reduce the temperature to just under a boil.
- Make 4 to 6 indentations in the tomato sauce for the eggs. Crack the eggs one at a time onto a plate and it into an indentation in the tomato sauce. Repeat with all of the eggs. Cover the frying pan with a lid or aluminum foil. Let the eggs steam and "poach" until the white is set and the yolks are very runny. There will be a slight white film over the yolk. About 3 to 4 minutes. Watch them carefully. Do not over cook the eggs. The eggs will continue to cook when removed from the heat and sitting in the warm sauce.
I just love serving this with oven roasted potatoes and oven toasted baguette. Potatoes and chiles are just made for each other! And, if you cover the pan with foil, you won’t have an extra pan to wash.
This is a great dish for brunch, as well. If Clint Eastwood happen to stop by for his birthday, you can serve it for Father’s Day. Dudes love Huevos El Diablo. Really… they do!
Let us know what other “man food” you would like to see on the blog in the upcoming weeks, we are getting ready for Father’s Day and would love to hear from you so leave us a comment on this post or on Facebook.
—posted by Sandy