Eggs Diablo
And while this dish looks like it took plenty of time to perfect, it's actually not too complicated to replicate at home. You don't even have to turn the oven on, either. All of the ingredients cook stovetop, and the eggs diablo recipe will only take about 25 minutes to prepare, including prep time. You'll impress your breakfast and brunch guests, without spending all morning in the kitchen—now that's a win-win.
Ingredients:
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 Tbsp minced garlic
- 1 14.5-oz can of no-salt-added fire-roasted diced tomatoes, undrained
- 1 8-oz can of no-salt-added tomato sauce
- 1/2 tsp crushed red pepper flakes
- 8 eggs
- 2 Tbsp sliced green onions (scallions)
- 8 corn tortillas, warmed
- Salt and black pepper to taste
Instructions:
- In a large skillet, heat oil over medium heat. Add the chopped onion, pepper, and garlic. Cook for 3 to 4 minutes, stirring occasionally until vegetables are tender. Add tomatoes, tomato sauce, and red pepper flakes. Cook for 5 minutes, or until sauce is bubbling around the edges.
- Form a small indentation in the sauce. Break an egg into a cup and slip it into the sauce; repeat with the remaining eggs.
- Cover pan and cook for 3 to 5 minutes, or until egg whites are completely set and yolks start to thicken.
Sprinkle eggs with green onions. Serve with corn tortillas. Season with salt and pepper.
