Huevos Diablos

Spice up your breakfast with Huevos Diablos, a flavorful Mexican breakfast dish packed with a kick! This vibrant recipe brings together the richness of eggs, the crunch of tortillas, and the bold flavors of onion, garlic, and jalapeño, all wrapped up in a deliciously spicy package.

Ready Time

40 mins

Yields

9 servings

Ingredients

6 large eggs
18 corn tortillas
1/2 cup canola oil
1 large onion, diced
2 large garlic cloves, minced
1 large jalapeño pepper, diced
1 can (14.5 oz) diced tomatoes, drained
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
1/4 cup grated queso fresco or feta cheese (optional)
Fresh cilantro, chopped (optional)

Instructions

In a large skillet, heat 1/4 cup of canola oil over medium heat.

Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the diced jalapeño pepper to the skillet and cook for another minute, until tender.

Add the diced tomatoes, cumin, smoked paprika, salt, and pepper to the skillet.

Stir well to combine.

Crack the eggs into a large bowl and whisk together.

Add a splash of the tomato mixture to the eggs and whisk until well combined.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the Huevos Diablos by spooning some of the tomato mixture onto a tortilla, followed by a spoonful of the egg mixture.

Top with a sprinkle of queso fresco and a sprinkle of chopped cilantro, if using.

Fold the tortilla in half to enclose.

Repeat with the remaining ingredients, until all tortillas are filled.

Serve immediately and enjoy!

Notes

Use any leftover tomato mixture as a salsa for chips or as a topping for tacos or grilled meats. If you like a little more heat, add more jalapeño peppers or use hot sauce to taste.

For an added crunch, top with some toasted pepitas or chopped fresh scallions.

If you can’t find queso fresco, crumbled feta or goat cheese work beautifully as a substitute. Make ahead: Prepare the tomato mixture and refrigerate or freeze for up to 3 days.

Simply reheat before using.

To freeze the assembled Huevos Diablos, place them on a baking sheet lined with parchment paper and put in the freezer until frozen solid. Transfer to a freezer-safe bag or container for up to 3 months.

Simply microwave or thaw overnight in the fridge to serve.