Eggs Diablo

Wednesday, June 22, 2011
When Andy and I made a trip to Jackson last summer to meet with Edward, our priest who married us, Alicen and EJ were kind enough to host us for the weekend.  Everything they made that weekend was perfect and since then I've been single-white-femaling them (as Sticky so kindly pointed out!).  Eggs Diablo was one of those things.

We had this for breakfast one morning, and it was delicious!  This isn't the recipe that they used, but I was inspired by that meal.

Quick Tomato Sauce
America's Test Kitchen
  • 2 tablespoons unsalted butter
  • 1/4 cup grated onion, from 1 medium onion (if you don't want to measure, it was about 1/2 of the onion I used)
  • 1/4 teaspoon dried oregano (I used fresh from my garden!)
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1 (28-ounce) can crushed tomatoes 
  • 1/4 teaspoon sugar
  • 2 tablespoons coarsely chopped fresh basil leaves
  • 1 tablespoon extra virgin olive oil
  •  Ground black pepper 
  • Table salt
Melt the butter in a saucepan and add the grated onion.  Saute the onion until all the liquid has evaporated and it starts to brown.  Then add minced garlic and saute for about 30 seconds.  Pour tomatoes into saucepan and add sugar and oregano if using dried.  Bring to a boil and then simmer until it thickens up.  At the end, season with salt and pepper and add olive oil, fresh oregano and basil.


Eggs Diablo
  • Tomato Sauce
  • Eggs
  • Italian Bread
  • Butter (if you want to butter your bread)
  • Parmesan Cheese, shredded
  • Fresh basil

Toast about 4 pieces of bread.  I used Italian bread from the grocery store bakery.  Set aside.  

Preheat broiler.  Pour tomato sauce (note 1) into a broiler proof frying pan (note 2).  Make 4 little wells and crack an egg into each well.  Place pan in oven and broil until eggs are set.  It doesn't take long at all, just about 3-5 minutes depending on how you like your eggs and how powerful your broiler is.  Remove pan from oven, sprinkle eggs with shredded parmesan cheese and fresh basil.

Serve eggs and tomato sauce over toasted bread.  And if you're Andy, enjoy some steak with your Eggs Diablo (thanks Mom for sending us back to DC with a goodie bag even if it was the reason I was stopped and searched at security).


Note 1 - If you don't want to make tomato sauce, use your favorite bottled marinara sauce.
Note 2 - I used our cast iron skillet.  I don't think you're supposed to use that with acidic ingredients such as tomatoes, but it's what worked best for me.  I coated it with olive oil. 
Note 3 - As the commenter pointed out, Eggs Diablo is supposed to be spicy.  Andy and I aren't too keen on very spicy food, but add red pepper to your liking to spice it up! (EDIT)
    1 comment on "Eggs Diablo"
    1. Eggs Diablo is typically spicy in taste. I see yours is not, but was the one your friend cooked spicy? Diablo translates to devil in Spanish and we all know that where He resides is a very hot place, hence this recipe typically contains a spicy ingredient or additive of some sort. Without that included it's not really eggs diablo. ┼