7-egg, Eggs In Purgatory, Chilequiles, Quesadilla

20 mins
10 mins
Portions: 2

Mark Anderson & Ryan Fey
The Grill Dads

Ingredients

For the Quesadilla & Chilaquiles
For the eggs in purgatory sauce
For the Calabrian chili aioli

Directions

  1. Heat your flat-top grill to medium-high. Once hot, start by grilling the Johnsonville Hot Italian Ground Sausage. Once browned and cooked through, set aside 20% and keep warm. With the remaining sausage, scramble four eggs into the sausage mixture and mix thoroughly. Set aside.
  2. Next, put the olive oil into a pot and heat it over medium-high heat (use your stove top to make this). Once heated (about 2 minutes), put in half an onion and half garlic and saute until fragrant (this will only take a few minutes). Remove onion and garlic, then pour the can of tomatoes into the pot with one whole Calabrian chile. Salt to taste and keep warm.
  3. Place mayo, chopped Calabrian chilies, chile juice, apple cider vinegar, and salt/pepper to taste in a bowl and mix well. Set aside.
  4. Next, crack three eggs onto the flat top and cook to medium (you’ll want the yolks a bit runny). Once finished, take the remaining 20% of the cooked sausage you held on the side and sprinkle on the three eggs (carefully). Set aside.
  5. Now, place the tortillas directly on the flattop. Top both with mozzarella cheese and one with the scrambled egg sausage mixture. Brown the tortillas and then flip the cheese only on one side (making a quesadilla).
  6. Put on a plate and place crushed tortillas on top, followed by a cup of tomato sauce. Then, the remaining medium-fried eggs with sausage. Top with dollops of sauce, dollops of the aioli, chopped parsley, a drizzle of olive oil, and finish with grated parm. Enjoy!

Mark Anderson & Ryan Fey
The Grill Dads

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