Huevos Diablos
6 servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
1 teaspoon Worcestershire sauce
1 dash cayenne pepper
3/4 cup freshly grated Parmesan cheese, divided
6 large eggs
2 tablespoons butter
1 dash paprika
6 (6 inch) corn tortillas, warmed
Instructions
Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.
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