Huevos Endiablados

Spice up your breakfast with Huevos Endiablados, a vibrant Mexican-inspired dish that will ignite your taste buds.

These devilish eggs, packed with flavorful sautéed onions, tomatoes, jalapeño, and spices, are wrapped in warm tortillas and topped with a tangy sprinkle of queso fresco and cilantro – a fiesta in every bite!

Ready Time

30 mins

Yields

7 servings

Ingredients

4 large eggs
1/2 cup diced onion
1/2 cup diced fresh tomato
1/4 cup diced fresh cilantro
1 jalapeño pepper, seeded and finely chopped
1 lime, juiced
Salt and pepper, to taste
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
7 corn tortillas
1/4 cup crumbled queso fresco (or feta cheese)

Instructions

Start by cracking the eggs into a bowl and whisking them together with a fork. Add a pinch of salt and pepper to taste.

Next, heat a large non-stick skillet over medium heat.

Add the diced onion and cook until translucent, about 3-4 minutes. Add the diced tomato and cook for another 2-3 minutes, until they start to soften.

Add the chopped jalapeño pepper to the skillet and cook for an additional minute.

Stir in the cumin and smoked paprika and cook for 30 seconds. Pour the whisked eggs over the onion and tomato mixture in the skillet.

Scramble the eggs until they’re cooked through, breaking them up into small curds as they cook.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. To assemble the Huevos Endiablados, place a cooked egg mixture onto a warmed tortilla, followed by a sprinkle of crumbled queso fresco and a sprinkle of chopped cilantro.

Squeeze a sliver of lime juice over the top and serve immediately.

Repeat with the remaining ingredients to make 7 Huevos Endiablados.

Notes

Use fresh and ripe ingredients, especially the tomatoes, to get the best flavor out of this dish. If you don’t like too much heat, you can reduce the amount of jalapeño pepper or omit the seeds for a milder flavor.

Make sure to whisk the eggs well before adding them to the skillet, and don’t overcook them – you want them to be nice and fluffy! Also, be gentle when scrambling the eggs to break them up into small curds.

Warm the tortillas just before assembling the Huevos Endiablados to get the best texture. You can also grill the tortillas for a few seconds on each side to give them a nice char.

Feel free to customize with your favorite toppings, such as diced ham, shredded lettuce, or sliced avocado.

This recipe makes 7 servings, perfect for a weekend brunch or breakfast gathering.