Uova alla diavola

DSC_3981I love eggs… cooked in every possible way: poached, fried, scrambled, boiled (both hard and soft)… as an omelette (oui, oui!), as a frittata (sì, sì!), as a Spanish tortilla (sí, sí!), as a tart, as a custard… the humble egg can be used in dishes both sweet and savoury.

Can I please reiterate the fact that I love eggs?

See no evil. Speak no evil. Hear no evil.
See no evil. Speak no evil. Hear no evil.

So you can imagine my delight when I was first introduced to an Italian egg dish that I had never encountered before: Uova alla diavola* (English translation: Deviled eggs)! An amazingly delicious and miraculously simple dish that takes almost no time to prepare and minimal ingredients.

Uova alla diavola where have you been all my life?!

Uova alla diavola


  • 2 eggs
  • 3 small tomatoes
  • 1 small onion
  • 1 clove of garlic
  • a small bit of Moruga Scorpion Yellow
  • handful of fresh basil
  • 2 tablespoons of olive oil
  • a pinch of salt
Serves 2, Preparation Time: 10-15 minutes
  1. Slice the clove of garlic in half and throw it into an oiled and heated pan. Mince the chilli pepper and heat in the pan to flavour the oil. Slice the onion as well and throw them in when the garlic has turned slightly golden brown.
  2. Roughly chop the tomatoes and start cooking them in the pan when the onions are slightly golden brown. Once the water starts coming out of the tomatoes and everything starts looking a bit more like a tomato sauce, part some of the tomato to make two small wells in which you crack your eggs.
  3. Sprinkle some chopped basil on top for taste and garnish.†
  4. Cover and let simmer until the yolks of the eggs are still runny, but the white looks opaque. Serve with bread to dip into the egg yolks.

Buon appetito!

* This dish is refered to as “Deviled eggs” because of the tomatoes and chilli pepper used in the dish. Tomatoes because they are red like the devil and chilli pepper because of the heat. A much more suited name than the typical American/British deviled egg, which I shall henceforth demote to the “Anglican stuffed egg”.

† If you want your deviled” eggs to be (sinfully) tastier, add a few chunks of Parmigiano to melt in the pan as the eggs are cooking.

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