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Huevos Ahogados – Eggs Drowned in Salsa Recipe

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4.2 from 6 reviews

Huevos Ahogados, or Eggs Drowned in Salsa, is a vibrant Mexican breakfast dish featuring eggs poached in a spicy, roasted tomato and jalapeno salsa broth. This comforting recipe blends roasted vegetables and fresh herbs into a flavorful sauce, simmered with stock, then gently cooked eggs are added, creating a hearty and satisfying meal perfect for dipping with warm tortillas or crispy quesadillas.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Salsa Ingredients

  • 4 tomatoes
  • 2 jalapenos (serranos will work too)
  • 1/2 white onion
  • 2 cloves garlic
  • 10-12 sprigs cilantro
  • 2-3 Hatch chiles (optional)

Other Ingredients

  • 6 eggs
  • 2-3 cups chicken stock (or vegetable stock)
  • 1/2 teaspoon salt (plus more to taste)
  • Oil or lard (for sautéing)
  • Cilantro for garnish (optional)

Instructions

  1. Roast Vegetables: Preheat the oven to 400°F. Place the tomatoes and jalapenos (de-stemmed) on a baking sheet and roast for 15-20 minutes until they are softened and slightly charred.
  2. Prepare Salsa: In a blender, combine the roasted tomatoes, jalapenos, 1/2 white onion, 2 cloves garlic, 10-12 sprigs of cilantro, and optional Hatch chiles. Pulse blend until you obtain a thick liquid consistency.
  3. Sauté Salsa: Heat a dollop of oil or lard in a high-rimmed saucepan over medium heat. Pour in the blended salsa mixture and sauté for 4-6 minutes, stirring frequently, until it slightly thickens.
  4. Add Stock and Season: Pour in 2-3 cups of chicken or vegetable stock and add 1/2 teaspoon salt. Stir well and bring the mixture to a boil. Reduce the heat to maintain a steady simmer and adjust salt to taste.
  5. Poach Eggs: Crack each egg individually into small bowls for easier handling, then gently slide them into the simmering salsa broth. Cook for 4-6 minutes for runny yolks, or cook a few minutes longer for firmer yolks.
  6. Serve: Using a slotted spoon, carefully transfer the eggs to serving bowls and ladle plenty of the salsa broth over them. Garnish with fresh cilantro if desired. Serve alongside corn tortillas, toast, or crispy quesadillas for dipping.

Notes

  • Using serrano peppers instead of jalapenos will give a slightly different heat profile.
  • De-stemming the peppers before roasting helps control bitterness and prevents burning.
  • Adjust the amount of stock depending on your preferred thickness of the salsa broth.
  • Cracking eggs into individual bowls before adding helps avoid breaking yolks and eases sliding them into the hot broth.
  • For spicier salsa, add Hatch chiles or more jalapenos according to taste.
  • This dish pairs wonderfully with warm corn tortillas or toasted bread for dipping into the flavorful broth.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Halal

Find it online: https://recipesvibe.com/huevos-ahogados-eggs-drowned-in-salsa-recipe/