Huevos Ahogados -- Eggs Drowned in Salsa
Eggs poached in a traditional Tomato-Jalapeno salsa can do wonders for grumpy mornings!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tomatoes
- 2 jalapenos ((serranos will work too))
- 1/2 white onion
- 2 cloves garlic
- 10-12 sprigs cilantro
- 6 eggs
- 2-3 cups chicken stock (or veggie stock)
- 1/2 teaspoon salt (plus more to taste)
- cilantro for garnish ((optional))
- 2-3 Hatch chiles (optional)
Instructions
- 1
Roast the tomatoes and jalapenos in the oven at 400F for 15-20 minutes.
- 2
Add the tomatoes, jalapenos (de-stemmed), 1/2 white onion, 2 cloves garlic, and 10-12 sprigs cilantro to a blender. Pulse blend until you have a thick liquid.
- 3
Add a dollop of oil (or lard) to a high-rimmed saucepan. Saute the salsa mixture from the blender until slightly thickened, 4-6 minutes.
- 4
Add 2-3 cups of stock and 1/2 teaspoon salt. Stir well and bring to a boil. Reduce heat to maintain a steady simmer. Salt to taste.
- 5
Cracking the eggs in individual bowls makes it easier to slide them into the broth. Add the eggs to salsa mixture.
- 6
Cook the eggs 4-6 minutes for runny yolks, or a couple minutes longer for firm yolks.
- 7
Serve the eggs in bowls along with plenty of the salsa broth. Taste for seasoning and garnish with fresh cilantro (optional).
- 8
Corn tortillas, toast, or crispy quesadillas are all good options to dip into the delicious broth.