Huevos Ahogados
Huevos Ahogados is a flavorful, warm, savory Mexican dish filled with salsa, eggs, and spices. I love serving it with a warm tortilla for a satisfying breakfast, lunch, or dinner!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 medium roma tomatoes
- ⅛ medium onion
- 2 fresh jalapeños (remove stems)
- 1 serrano pepper (remove stems, optional for a spicy salsa)
- 1 garlic clove
- ¾ cup water or vegetable broth
- salt & pepper
- ½ teaspoon Better Than Bullion (no chicken base).
- 4 eggs
Instructions
- 1
Make The Salsa
- 2
Place the tomatoes, garlic, jalapeños and serrano peppers on a comal or skillet lined with aluminum foil wrap.
- 3
Char/roast over medium high heat until they start showing brown spots. Turn them to all sides to get an even roasting. The tomatoes should be soft and slightly charred when done.
- 4
Remove the tomatoes core and place them in a blender along with the garlic, peppers, water or broth, salt & pepper and better than bullion.
- 5
Blend until there are no big chunks
- 6
Heat a medium sized pot or a large stainless steel pan, over medium high heat and add the blended salsa. Cook over medium heat for 10 minutes. Taste for seasoning and add more salt & pepper if needed.
- 7
Cook The Eggs
- 8
Crack eggs into a small bowl first then gently place one egg at the time over tomatoes salsa. Spoon some salsa on top of the egg and cover the pot/pan with a lid.
- 9
Cook over medium-low heat for 7 to 8 minutes. The eggs are done when the egg whites are no longer clear. If you like the eggs runny, cook for about 5 minutes.
- 10
Enjoy with a side of beans and tortillas. Top with crumbled queso fresco, drizzle with Mexican crema and cilantro if desired.