Eggs in Hell – Mexican Style
Have you ever had Eggs in Hell? Up until recently, I had no idea that they even existed… and then one day BOOM! the Internet (or Averie, from Averie Cooks to be more precise) delivered some straight to my mail inbox and I was like WHOA! I so badly have to try that, like NOW!
Only, I also happened to be in the mood for a little bit of spicy Mexican food at the moment, so I decided to give my eggs a little bit of an Olé! treatment.
I mean OMG seriously, where have these things been all my life?
You guys already know just how much I love my pan fried eggs for breakfast, but this? Wow! Talk about a super tasty and deliciously different way to enjoy your eggs in the morning, or anytime of day, for that matter!
Now like I said, I was in the mood for a little bit of spicy Mexican food that day, so I used fresh chorizo sausages as a protein/flavor base for my sauce. If you couldn’t get your hands on them, or weren’t really in the mood for spicy food yourself, you could very well use another kind of sausage instead, or even ground pork or ground beef, if you preferred.
Likewise, if you weren’t a big fan of Mexican flavors, you would only need to leave the cumin, chili and chipotle powder out, and maybe add just a tad more oregano or thyme, to completely transform this dish.
But if like me you’re really into Mexican food, then I swear that these Eggs in Hell à la Mexicaine are totally going to rock your world.
Granted, this is probably not the kind of breakfast that you’ll want to whip up on a hectic workday morning, right before you go to work, but on a lazy, chilly weekend morning, they will warm and comfort you right up. And then your house is going to be filled with the most amazing aroma for the rest of the day.
But… like I said earlier, these Eggs in Hell are totally fantastic anytime of day. Hey, why not make them for dinner tonight?
Start by heating a couple of tablespoons of olive oil in a saute pan set over medium-high heat.
Once hot, add the sausage meat (or other meat of your choice) in roughly 1″ chunks; cook, stirring delicately with a wooden spoon from time to time, until the chunks of meat become brown and crispy. Try not to break the chunks of meat as you stir – they’ll provide a lot of substance to the dish.
When the meat is nice and brown all around, lower the heat to medium, add the onion, garlic, celery, jalapeno and bell pepper.
Honestly, even if you weren’t a fan of spicy food, I think that you could very well leave the jalapeno; it’ll only add a barely noticeable little kick to your sauce. But, feel free to take that out if you really can’t stand the heat.
Continue cooking until the vegetables are slightly softened, about 3-4 minutes. Add the spices, mix well and cook for another minute or two.
Next, add the crushed tomatoes, water and fresh parsley.
Stir well and bring to a simmer, then decrease the heat and let the sauce simmer for 20 to 25 minutes, until it has thickened a bit and reduced by about one quarter.
You may cover the pan partly, if you find that the sauce splatters too much…
When the sauce has sufficiently thickened, crack the eggs directly over its surface and then continue cooking for 8 to 10 minutes, or until the eggs are cooked to your liking.
If you want your yolks to remain runny and a beautiful bright yellow, I recommend that you keep the lid off, otherwise, the thin coat of white that covers the yolk will also cook and turn opaque, and the yolks will also get a bit firmer, too.
If you’re not big on sunny side up eggs though, and prefer yours prepared over easy, then by all means cover that pan while the eggs are cooking. You may have to reduce your cooking time slightly, so they don’t become totally rubbery.
As soon as your eggs are cooked to your liking, sprinkle the whole dish with a handful of chopped parsley, a pinch of salt and pepper and serve without delay: this dish is much better enjoyed fresh!
For an added touch of freshness and tangy deliciousness, garnish your Eggs in Hell with a dollop of sour cream.
And then as soon as it hits your plate, pop that yolk and watch as the golden lava cascades down the fiery tomato sauce…
Oh! It’s a beautiful thing. If that doesn’t start your day right, I don’t know what will!
Eggs in Hell – Mexican Style
- 2 tbsp extra-virgin olive oil
- 4 fresh chorizo sausages, casings removed
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 red bell pepper, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp chipotle powder
- 1/2 tsp ground coriander
- 1/2 tsp salt, I use Himalayan salt
- 1/2 tsp ground black pepper
- 1 - 28oz can crushed tomatoes
- 1/2 cup water
- 1/4 cup finely chopped parsley, plus more to garnish
- 4 large eggs
- Sour cream to serve, optional
- Heat the olive oil in a saute pan set over medium-high heat. Once hot, add the sausage meat in chunks. Cook, stirring delicately with a wooden spoon from time to time, until the chunks of meat become brown and crispy. Try not to break the chunks of meat as you stir.
- When the meat is nice and brown all around, lower the heat to medium, add the onion, garlic, celery, jalapeno and bell pepper. Continue cooking until the vegetables are slightly softened, about 3-4 minutes. Add the spices, mix well and cook for another minute or two.
- Add the crushed tomatoes, water and parsley; stir and bring to a simmer, then lower the heat and let the sauce simmer for 20 to 25 minutes, until it has thickened a bit and reduced by about one quarter.
- Crack the eggs across the surface of the sauce and continue cooking for 8 to 10 minutes, or until the eggs are cooked to your liking.
- Sprinkle with a handful of chopped parsley, a pinch of salt and pepper and serve immediately.
- Garnish with sour cream, if desired.