Huevos El Diablo Recipe {The Devil's Eggs}
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
This is a "one skillet" breakfast loaded with tomatoes and chiles. Just make a little space in the pan and let the eggs "poach" in the sauce. Serve with roasted potatoes and toasted baguette.
  • 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
  • Garnish
  • 1 avocado, sliced
  • ½ cup sour cream
  • 1 cup baby spinach, basil leaves or ½ cup cilantro, minced
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Everyday Southwest at