Huevos El Diablo or The Devils Eggs
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.
Ingredients
- 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
- ¼ cup baby spinach basil leaves or 2 tablespoons cilantro, minced
Instructions
- 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.