DFO {devil's eggs}

Spooned over slices of toasted bread or scooped up with tortilla chips, this is a quick, easy & inexpensive supper. Multiply the recipe and bake in a large casserole dish to create a great group brunch dish.

Dinner For One: Eggs El Diablo {Devil's Eggs}

A friend who lived in Texas for a bit introduced me to Rotel tomatoes – a brand of tomatoes canned with chile peppers. They’re a must for melting with Velveeta to make queso dip and help keep the ingredient list & chopping requirements low here. Can’t find Rotel in your grocery store? Just used regular canned tomatoes and a spoonful of canned green chiles or half of a fresh, chopped jalapeno. You don’t want anything with too much heat though, the chipotles in adobe are pretty fiery so you’re just looking for some mild green chiles to add depth to the dish’s flavor.

What you need:
1 Tb olive oil
½ small white onion, peeled & chopped
1 chipotle chile in adobe, chopped plus 1TB adobe sauce
10 oz. can chopped tomatoes with mild green chiles, such as Rotel
salt & pepper
2 eggs
1 oz. feta cheese, crumbled
chopped parsley (optional)
toasted bread or tortilla chips

How you make it:
Heat olive oil over medium heat in a small saucepan. Add onion and sauté until translucent. Add chipotle chile and sauce, sauté for another minute. Add tomatoes and bring to a boil. Cook, breaking up tomatoes with the back of a spoon until sauce has thickened, 4-5 minutes. Taste, add salt & pepper as needed and remove from the heat.

Place oven rack as high as possible and turn on broiler to high. Place tomato sauce in a shallow, ovenproof serving bowl. Use the back of a spoon to create two little valleys and crack eggs, one at a time, into the spaces. Place bowl on a baking sheet and place under the broiler until eggs whites are set and yolks are still runny, 5-7 minutes. Top with crumbled feta and chopped parsley, if using, and serve immediately.

Note: You're only using one chile from the can of chipotles here so you'll have quite a bit leftover. They add great smokiness and heat to anything, so be sure to save them for later use. Not sure you'll use them all right away? Generally you just use one at a time so separate the chiles and a spoonful of sauce into individual plastic baggies and store them in the freezer for later.