Huevos Ahogados Recipe
User Reviews
5
Huevos Ahogados Recipe
Description
The recipe begins by roasting Roma tomatoes, jalapeños, serrano peppers, garlic, and onion over a comal or skillet until charred and softened. These are blended with water or vegetable broth, seasoning, and a bullion product to create a spiced tomato salsa. The salsa is then simmered for about 10 minutes to develop flavor.
Eggs are cracked gently into the simmering salsa, with some salsa spooned over them. The pan is covered so the eggs steam cook on medium-low heat, ensuring the whites set fully while the yolks remain soft or medium depending on cooking time. The technique offers eggs infused with the bright, smoky, and mildly spicy tomato sauce.
The dish can be served warm and works well as a breakfast or light meal. The texture of the eggs combined with the robust salsa creates a satisfying balance of creaminess and acidity.
Careful temperature control during cooking prevents overcooking the eggs, allowing the desired yolk consistency. The gentle spooning of salsa onto the eggs helps maintain moisture and even cooking. Covering and occasionally rotating the pan promote even steaming.
Ingredients
For the Salsa
- 5 Roma tomato medium
- ⅛ onion medium
- 2 jalapeño peppers remove stems, fresh
- 1 Serrano pepper remove stems, optional for a spicy salsa
- 1 garlic clove
- ¾ cup water or vegetable broth
- salt
- black pepper
- ½ teaspoon Better than Bullion no chicken base
For the Eggs
- 4 egg
Instructions
Make The Salsa
- Place the tomatoes, garlic, jalapeños and serrano peppers on a comal or skillet lined with aluminum foil wrap.
- 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.
- Remove the tomatoes core and place them in a blender along with the garlic, peppers, water or broth, salt & pepper and better than bullion.
- Blend until there are no big chunks
- 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.
Cook The Eggs
- 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.
- 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.
- Enjoy with a side of beans and tortillas. Top with crumbled queso fresco, drizzle with Mexican crema and cilantro if desired.
Notes
- Cook eggs until whites are set but yolks remain soft or medium; extend cooking by a minute or two for firmer yolks.
- Keep salsa at a gentle simmer, not boiling, when adding eggs to prevent overcooking.
- After cracking eggs into salsa, spoon some sauce over them to keep the surface moist without covering yolks if a runny center is preferred.
- Covering the pan traps steam to cook eggs evenly; rotate the pan during cooking to ensure uniform heat distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 2eggs | |
| Calories | 185kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 372mg | 124% |
| Sodium | 539mg | 22% |
| Potassium | 565mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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