Spicy Eggs Diablo on Polenta

Spicy eggs on polenta aka Huevos Diablo (or Diavolo)

I've been a tad busy behind the scenes here at Karina's Kitchen. A little cooking, yes. Now that I can stand for longer and longer periods of time and not topple over. And no, I haven't been drinking. Well, just a little red wine with dinner, of course.

No, I'm afraid it's not an intoxication issue at all, it's the whole getting-used-to being vertical thing. It's a wee bit strange and vertigo inducing. It seems I have to re-orient my depth perception and excavate my bi-ped spatial navigation skills (which were never as we now know particularly well honed). I must relearn how to aim and propel this stiff and complaining body (spare parts included) semi-crutchless around my casita-bound world. For the first time in ages.

You think that's easy?

Actually, it's all good. Even the failed baking attempts are good. Like the vegan pear cobbler that wouldn't bake in the middle and got only gummier the longer I baked the damn thing (what is it with high altitude and egg-less baking?). Actually, I blame gluten-free and egg-less baking. It's no walk in the park. It looked pretty, but tasted god-awful. So I'm sparing you.

Instead I'm reprising an older recipe I once ate with gusto (and can no longer consume due to an egg allergy; but you can, I hope!).

I love you that much.

Make this tasty egg dish for brunch or breakfast for dinner on some rainy spring night.

Read more + get the recipe >>