Red Hot Eggs Diablo

Eggs Diablo by Spanish Town Kitchen

Serves: 2–4

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2–3 tbsp Red Hot Jerk Marinating Sauce (adjust for heat)

• 1 can (14 oz) diced tomatoes, or 2 cups fresh tomatoes, chopped

• 1 tsp smoked paprika

• 1/2 tsp ground cumin

• 1/4 tsp cayenne (optional, for extra heat)

• 4–6 large eggs

• Salt, to taste

• Freshly ground black pepper, to taste

• Fresh cilantro or parsley, chopped, for garnish

• Crumbled feta or goat cheese (optional)

• Warm crusty bread or pita, for serving

Instructions:

1. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook 5–7 minutes until soft. Stir in garlic, smoked paprika, and cumin for 1 minute.

2. Build the diablo sauce: Add Red Hot Sauce and tomatoes. Simmer 8–10 minutes until thickened slightly. Taste and adjust seasoning; add cayenne for extra fire if desired.

3. Cook the eggs: Make small wells in the sauce. Crack the eggs into the wells, cover, and cook 5–8 minutes until the eggs are done to your liking.

4. Finish & serve: Garnish with fresh cilantro/parsley and cheese if using. Serve immediately with warm bread or pita to scoop up the sauce.

🔥 Pro tips for Eggs Diablo:

• This dish is meant to be spicy, so your Red Hot sauce will really shine.

• For extra flair, top with pickled onions or a squeeze of lime to balance the heat.

• Add roasted or sautéed plantains on the side for a sweet-heat Caribbean contrast.