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Heuvos Diablos by Bean

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  • Heuvos Diablos by Bean

    Posted February 24, 2006 01:09 PM

    I have been making this recipe for years. I got it off a recipe calendar and doctored it up to my tastes.

    Heuvos Diablos

    2 T. olive oil
    1 medium onion, chopped
    1 to 2 cloves garlic, pressed
    1 (1 lb. 14 ounce) can crushed tomatoes in tomato puree
    1 to 2 t. Worcestershire sauce
    1 t. cilantro
    1/2 to 3/4 t. cumin
    Dash of Tabasco (or two)
    2 or 3 good dashes of cayenne pepper
    - salt & pepper to taste

    3/4 c. Parmesan cheese
    6 Eggs

    Warm corn or flour tortillas for mopping (or stuffing) the eggs and sauce.

    Saute onion until transparent, add garlic and rest of ingredients through cayenne pepper. Simmer for about 15 to 20 minutes. (At this point the sauce can be refrigerated or frozen; if making ahead).

    Heat oven to 350. Use individual casserole dishes or oven proof soup bowls (I have even used a large casserole dish for the entire recipe). Stir in the Parmesan cheese to the sauce and divide into bowls (sprayed with Pam). Break eggs on top and sprinkle with paprika. Bake uncovered until desired doneness of eggs are desired. 15 to 30 minutes.

    Serve with warm tortillas, dunk them in the sauce or scoop out the egg and fill the tortillas up. YUMMY