- 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
- 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.
10/20/2019
recipepes.com
huevos diablos, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
