Huevos Ahogados
Huevos ahogados are eggs gently poached in a vibrant tomato-chile sauce and served with warm tortillas. This classic Mexican breakfast is bold, comforting, and ready in one skillet.
Ingredients
- 4 large eggs
- 4 Roma tomatoes or 1 can diced tomatoes, 14 oz
- ¼ white onion
- 2 cloves garlic
- 1 serrano chile optional, to taste
- 1 tablespoon vegetable oil
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- Warm corn tortillas for serving
- Optional: avocado cilantro, queso fresco
Instructions
- Add the tomatoes, onion, garlic, and serrano chile to a blender and blend until smooth.
- Heat the oil in a skillet over medium heat and pour in the tomato mixture.
- Season with salt and pepper and simmer for 5–7 minutes until the sauce thickens slightly and the flavors mellow.
- Use a spoon to make four small wells in the sauce and crack one egg into each well.
- Cover the skillet and cook 4–6 minutes, until the egg whites are set but the yolks remain soft.
- Serve immediately with warm tortillas and optional toppings like avocado, cilantro, or queso fresco.
Notes
- For a smoky version, add 1 teaspoon minced chipotle in adobo to the sauce.
- If the sauce becomes too thick, add a few tablespoons of water to loosen it before adding the eggs.
- Control the heat by adjusting or omitting the serrano.