Shop the Grill Dads

Eggs In Purgatory

  • 2 tablespoons olive oil
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper
  • Fresh basil
  • 6 large eggs
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 baguette

Heat a grill or smoker for two-zone cooking with one hot side for searing. Heat a large cast iron grill over the hot side and add some olive oil and the onions with a heavy pinch of salt. Cook until the onions are softened and beginning to brown, about 10 minutes. Add the garlic and cook until fragrant, a minute more.

Add the crushed tomatoes, a three-finger pinch of salt. Italian seasoning and some torn basil leaves to the skillet and cook until simmering, about 4 minutes. While the tomato mixture comes to a simmer, crack the eggs into small bowls — this makes adding the eggs to the skillet easier.

Remove the skillet from the grill and use the back of a spoon to make 6 shallow wells in the tomato mixture. Quickly add one egg to each well and return the skillet to the indirect side of the grill. Cover the grill and cook until the eggs are set to your liking — we go for about 5 minutes for a jammy yolk.

Remove the skillet from the grill and toast the baguette. Serve the eggs with a chiffonade of basil, olive oil, and salt along with the toasted baguette.


Grilled Chorizo and Potato Breakfast Burrito

With Chipotle Crema Drizzle

Serves 4

Cook Time 20 Minutes

Prep Time: 15 minutes

For the burritos

  • 4 links basque-style chorizo
  • 1 large red pepper, chopped
  • 1 medium yellow onion, chopped
  • 3 tablespoons Olive oil
  • Kosher salt, for seasoning
  • 1 teaspoon Red Tuxedo, plus more for seasoning
  • 1 (12 ounce) bag baby Yukon gold potatoes, chopped
  • 1 tablespoon butter
  • 3 large eggs
  • 4 big ass tortillas, at least 10-inch
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup crumbled Cotija cheese

Chipotle Crema Drizzle

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo, plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • 1 teaspoonRed Tuxedo

Heat a grill for medium high direct heat. Heat a large cast iron skillets directly on the grill. Cook the chorizo directly on the grill grates for 5 to 6 minutes. Add some olive oil and butter to the preheated pan, add the peppers, onions, potatoes, Red Tuxedo. Cook, stirring regularly until the potatoes are tender, about 8 minutes. Pull the chorizo off the grill and remove the potatoes to a plate. You can use that skillet to cook the eggs. 


Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 


Crack the eggs into a bowl, season with Red Tuxedo, and whisk to combine. If needed, add a tablespoon of oil to the pan – there may still be plenty from the vegetables and then add the egg mixture. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 


Build the burritos: Lay out a tortilla and layer in the potato mixture followed by the eggs, chorizo, a sprinkle of cheese, and cotija. Fold the side of the burrito in and then roll up the burrito. 


For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce and a sprinkle of fresh cilantro.


Tater Tot & Egg Skillet

Servings 6

Cook Time 55 Minutes


  • 1 (28 oz.) pkg. frozen potato tots
  • 1/2 lb. thick-cut bacon (5 to 6 slices)
  • 1 small white onion, chopped
  • 1 orange bell pepper, cut into 1/4-in. pieces
  • 1 garlic clove, chopped
  • 1 (28 oz.) can crushed tomatoes
  • 1 Tbsp. smoked paprika
  • 1/2 tsp. kosher salt, divided
  • 6 large eggs
  • 4 oz. feta cheese, crumbled (about 1 cup)
  • 1/4 cup thinly sliced scallions (optional)
  • 1/4 tsp. black pepper

This recipe original appeared in People Magazine 

Preheat oven to 375°. Prepare tots according to package directions; set aside.


Place bacon in a large cast-iron skillet over medium heat; cook, turning occasionally, until crisp, about 15 minutes. Transfer to a plate lined with paper towels; reserve 2 table-spoons of drippings in skillet. Chop bacon.


Add onion to drippings in skillet, and cook over medium heat, stirring often, until slightly translucent, about 4 minutes. Add bell pepper, and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic, and cook 1 minute. Stir in tomatoes, paprika, half of the chopped bacon and ¼ teaspoon salt. Bring to a boil. Cook, stirring occasionally, until thickened, about 5 minutes; remove from heat. Evenly top tomato mixture with tots, without stirring them into sauce.


Using the back of a tablespoon, make 6 wells in mixture, and crack 1 egg into each well. Sprinkle evenly with cheese. Bake in oven until eggs reach desired degree of doneness, about 15 minutes for medium or 20 minutes for harder eggs.


Sprinkle with scallions, black pepper and remaining bacon crumbles and ¼ teaspoon salt.