Huevos El Diablo or The Devil’s Eggs are eggs cooked in a fiery tomato salsa and served over toasted baguette or country-style potatoes.
Choose your chiles wisely and make this Authentic Mexican Breakfast Recipe as mild or as hot as you dare.
Our annual Spaghetti Western Week celebration continues with Huevos El Diablo also known as The Devil’s Eggs or… Eggs Diablo or… Mexican Eggs in Purgatory… or many other names. These are a few of the many names for eggs cooked in spicy tomato-y goodness. It is a dish loved by many cultures.
Huevos El Diablo is the perfect name for my Southwest spin on the classic “Eggs in Purgatory.”
Now, this is a breakfast fit for Mr. Spaghetti Western himself, Clint Eastwood.
Cowboys do love their eggs for breakfast and these eggs are cooked in single skillet filled with chorizo or Italian sausage, tomatoes onion and lots of fresh green chiles. Here’s how to do it.
How to Make Huevos El Diablo or Eggs Diablo
First, choose your chiles
Mild-Poblano chiles are the mildest of the fresh chiles. Use them to cut down on the heat and keep things mild. Remember that poblanos are a very dark green and will not have that bright green color.
Medium-Anaheim Chiles will give you a bright, grassy green color and are a little hotter than poblanos.
Hot-Hatch chiles look exactly the same as Anaheim green chiles BUT they are HOT! Yes, jalapeño hot! So be careful if you use them.
In between? Trade one jalapeño for one of the Anaheim chiles to spice it up a little if you’d like a little heat without going full monty with Hatch chiles.
Totally Mild and time saving -Canned green chiles are very, very mild (not canned Hatch, though!) but, they don’t have the nice texture that fresh chiles have, they can be mushy. I use canned green chiles if I am serving a crowd that may not like too much heat. I serve finely sliced jalapeños or serrano chiles (hotter than jalapeños) on the side so people can add their own heat (I’m sort of a wimp when it comes to chiles, but don’t tell Clint I said so)
Next, make the sauce- throw the vegetables in the oven to roast while you are setting up your other ingredients for brunch or dinner.
Make the sauce the night before so it is ready to go in the morning. I do this often so I am not in such a morning rush.
Cook the eggs 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 bear no resemblance to the fluffy little finger food found on the Lady’s Tea Tray, you won’t find them nestled between cucumber sandwiches and mini scones with strawberry jam.
How to Serve Huevos El Diablo or Eggs Diablo-
Huevos El Diablo is a hearty breakfast that can be served their own with a toasted baguette. Try it served 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.
I just love serving Huevos El Diablo with oven roasted potatoes or on top of an oven toasted baguette. Potatoes and chiles are just made for each other! And, if you cover the sheet pan for the potatoes or baguette with foil, you won’t have an extra pan to wash.
I wrapped these Mexican Eggs with Rice inside a Burrito and included it in my Burritos! Cookbook. Check it out on Amazon or where ever fine books can be purchase online. ( Disclosure: I do receive a penny or two for each Amazon affiliate sale but, not from other online sellers)
Or, check out my Burritos Huevos El Diablo Recipe , I posted it here on Everyday Southwest.
If Clint Eastwood doesn’t stop by your house for his birthday, you can serve Huevos El Diablo for weekend brunch instead. It is a fabulous Father’s Day Breakfast recipe and makes a delicious dish any time of the day.
The “Dudes” in your life will love this Mexican Eggs Recipe. Really… they will!
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.
Huevos El Diablo or The Devils Eggs
- 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
- 1/4 cup baby spinach basil leaves or 2 tablespoons 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.
Originally posted on May 29, 2013 updated March 4, 2021
—posted by Sandy