Eggs in Hell, Texas Style


This is a dish I invented for the Texas dinner in the series of American regional dinners we gave at the Santa Fe Bar & Grill in 1982.



Put the eggs in a small saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. The moment the water boils, remove the pan from the heat, cover it, and let stand 10 minutes exactly. Then cool the eggs under cold running water.

Peel and cut the eggs in half lengthwise. Whisk the oil into the red pepper puree. Add salt if necessary.

Make a round pool of the red pepper sauce in the center of each plate and place 2 egg halves, cut side down, in the center of each pool of sauce. Spoon the barbecue sauce over the eggs so that they are napped perfectly, swirling the sauce out from the eggs toward the rim of the plate. Garnish with the cilantro leaves.