Mexican Drowned Eggs- Mexican Huevos Ahogados | Kitchenstagram
Huevos Ahogados, meaning “drowned eggs,” is a classic Mexican breakfast where eggs are gently poached in a tomato salsa. Made with Roma tomatoes and jalapenos, the salsa creates a flavourful base that cooks the eggs perfectly without the need for any oil, so they won’t stick to the pan. While it is traditionally enjoyed for breakfast, this comforting dish is just as satisfying for lunch, dinner or any time of day. If you enjoy eggs in flavourful sauces, this recipe could easily become a regular favorite. Huevos Ahogados is also quite similar to Middle Eastern dish Shakshuka and it wouldn’t be surprising if it drew inspiration from it. Best of all, it’s a simple, wholesome recipe that’s surprisingly easy to prepare at home.
Why You’ll love this recipe?
A healthy breakfast that’s high in protein while remaining low in fat and calories.
Every bite features jammy yolks, perfectly set egg whites and a flavourful salsa.
A great way to switch up your usual egg breakfast with a delicious salsa poached twist.
Serving Suggestions:
Huevos Ahogados is delicious served with warm corn or flour tortillas, which are perfect for scooping up the eggs and flavourful salsa. For a more filling meal, pair it with a side of beans. Finish with your favourite toppings such as crumbled queso fresco, Mexican pickled onions, a drizzle of Mexican crema, fresh cilantro, sliced avocado or crisp radishes.
Storage Tips:
Refrigerate: Transfer leftovers to airtight containers with tight-fitting lids and refrigerate for 1-2 days.
Freezing: Freezing isn’t recommended, as it can alter the texture of the salsa.
Reheat: Warm gently in a skillet over medium heat. If the salsa has thickened, stir in a splash of water or chicken broth until it reaches the desired consistency.
Pro Tips:
The eggs begin cooking the moment they are cracked into the salsa. Make sure the salsa is at a gentle simmer- not a rolling boil and cook over medium-low heat for even results.
After adding the eggs, carefully spoon a little of the tomato salsa over the egg whites. If you prefer runny yolks, avoid covering the yolks with salsa.
Place a lid on the skillet so the eggs can gently steam as they cook. Once the whites are set and the centers still have a slight jiggle, the eggs are perfectly cooked.
Ingredients
3 nos. Tomato, finely chopped
3 nos. Egg
1 tbsp Vegetable Oil
1 no. Onion, finely chopped
1 tbsp Garlic, minced
1 no. Green Bell pepper, sliced
1 no. Jalapeño, sliced
1 cup Chicken stock
Salt to taste
Handful of Fresh Coriander, chopped
Preparation
- Step 1: Heat oil in a skillet and add chopped onion. Fry the onions for few minutes, then add minced garlic and saute for few minutes.
- Step 2: Then add sliced green bell pepper and jalapeño and saute for 5-6 minutes.
- Step 3: Add the chopped tomato, cover and cook on low heat for 10-12 minutes, until the tomatoes are cooked. Then add salt and chicken stock, stir to combine.
- Step 4: Bring the sauce to a simmer. Crack in the eggs. Sprinkle with some salt.
- Step 5: Then cover and cook until the eggs are set, 5-7 minutes. The timing will depend on how runny you like your egg yolks. Sprinkle with fresh coriander.
- Step 6: Serve hot with crusty bread or tortilla. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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