huevos-ahogados-eggs-drowned-in-salsa
Huevos ahogados (or "drowned eggs"). Pete and Gerry's Organic Eggs gently poached in a smooth, smoky red salsa made from toasted guajillo chiles, chile de arbol, Roma tomatoes, and Mexican oregano.
Huevos ahogados (or "drowned eggs"). Pete and Gerry's Organic Eggs gently poached in a smooth, smoky red salsa made from toasted guajillo chiles, chile de arbol, Roma tomatoes, and Mexican oregano. Huevos ahogados (or "drowned eggs"). Pete and Gerry's Organic Eggs gently poached in a smooth, smoky red salsa made from toasted guajillo chiles, chile de arbol, Roma tomatoes, and Mexican oregano.
Arrow Created with Sketch. Back to The Recipes

Huevos Ahogados (Eggs Drowned in Salsa)

  • Meals
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch.
5/5 - 7 Ratings
PRINT Print
Prep Time 10 minutes
Cook Time
Serving Yield 2 servings

Translated to English, the traditional Mexican breakfast known as huevos ahogados means "drowned eggs." In this case, the eggs are gently poached in a smooth, smoky red salsa made from toasted guajillo chiles, chile de arbol, Roma tomatoes, and Mexican oregano. Once the eggs are cooked to your liking, a few warm, fresh tortillas and sprinkle of cilantro and cotija cheese make it a meal.

By: Isabel Eats

Ingredients

  • 10 dried guajillo chiles (about 2 ounces), stems and seeds removed
  • 2 dried chile de arbol peppers, stems removed, optional (see notes)
  • 4 Roma tomatoes (about 13 ounces)
  • 2 tablespoons olive oil
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 1/2 tablespoon coarse kosher salt, plus more to taste
  • 1/4 teaspoon dried Mexican oregano
  • 4 Pete and Gerry’s Organic Eggs
  • Chopped cilantro, for garnish
  • Cotija cheese, for garnish

Nutritional Information plus

Servings: 2

Amount Per Serving: Calories 430, Fat Cal. 220, Total Fat 24g (37% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 370mg (123% DV), Sodium 1850mg (77% DV), Total Carb. 32g (11% DV), Fiber 9g (36% DV), Sugars 21g, Protein 19g, Vitamin A (470% DV), Vitamin C (50% DV), Calcium (15% DV), Iron (30% DV), Vitamin D (20% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Bring a small pot filled 3/4 full with water to a boil over medium-high heat. Meanwhile, heat a large skillet over medium-high heat. Add guajillo and arbol chiles to the skillet and toast, flipping occasionally, until fragrant and lightly toasted, about 1 minute. Transfer toasted chiles to a plate to rest until water is boiling.

Step 2

Once the water is boiling, add toasted chiles to the pot along with the tomatoes. Cover, lower heat to medium, and simmer for 5 minutes. Remove pot from heat and let sit for 10 minutes to soften and rehydrate the dried chiles.

Step 3

While the chiles and tomatoes are soaking, heat olive oil in the same skillet over medium-high heat. Add onions and garlic. Sauté for 3-5 minutes, or until onions are translucent and soft.

Step 4

Transfer onions and garlic to a large blender. Using a slotted spoon to drain excess water, add the soaked chiles and tomatoes to blender. Add Mexican oregano and 1/2 tablespoon coarse kosher salt, then blend for 3 minutes, or until completely smooth. Taste and adjust seasoning as needed.

Step 5

Carefully add blended sauce back to the same skillet (it may splatter, so be careful!). Cook for 1 minute over medium heat, stirring often. Adjust heat to low. Use a large spoon to make 4 small wells in the sauce and crack an egg into each well (see notes).

Step 6

Cover and cook for 7-10 minutes, or until the eggs are done to your liking. Garnish with chopped cilantro and cojita cheese, and serve with warm tortillas or crusty bread.

Farm Team Tips:

If you want to lower the spice level in this recipe, simply omit the chile de arbol peppers. The guajillo peppers are very mild, and they won't bring much spice to this dish at all.

This sauce is very forgiving. Give it a taste once it’s blended, and if it’s not spicy enough, add a chile de arbol pepper. If it’s too spicy, add in another tomato.

To make sure the egg yolks don’t break, you can crack each egg individually into a small ramekin and then gently slide the egg into the salsa.

Huevos ahogados are best eaten immediately. If you do have leftovers, store them in an airtight container in the fridge for up to 4 days. You can reheat them in the microwave in intervals of 30 seconds to make sure the eggs don’t get rubbery.

Rate this Recipe
Share this Recipe

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!

x

COMMENTS

* Required

RESPONSES

Mary

October 30, 2020

This looks amazing.. definitely adding these ingredients to my shopping list! How long would the salsa last in refrigeration?

Reply Page 1 Created with Sketch.

1 Reply

[email protected]

October 30, 2020

Thank you, Mary. We love this recipe and hope you will too! We'd recommend consuming any leftovers within 4 days.

Reply Page 1 Created with Sketch.

Leslie

September 24, 2020

Looks OUTSTANDING!!! Thank you!! If I learn to make this well... he may marry me❤️!!!!

Reply Page 1 Created with Sketch.

1 Reply

[email protected]

September 24, 2020

We are firm believers that good food speaks volumes. We hope you both enjoy!

Reply Page 1 Created with Sketch.

Related Recipes

Breakfast Stuffed Peppers

  • Meals
  • Protein-Packed
  • Low Carb

Healthy Mexican Frittata with Pico de Gallo

  • Meals
  • Low Carb
  • Snacks and Apps

Breakfast Enchiladas with Red Sauce

  • Meals

Breakfast Stuffed Peppers

  • Meals
  • Protein-Packed
  • Low Carb

Healthy Mexican Frittata with Pico de Gallo

  • Meals
  • Low Carb
  • Snacks and Apps

Breakfast Enchiladas with Red Sauce

  • Meals

Huevos Ahogados (Eggs Drowned in Salsa)

Prep Time 10 minutes
Cook Time
Serving Yield 2 servings

Translated to English, the traditional Mexican breakfast known as huevos ahogados means "drowned eggs." In this case, the eggs are gently poached in a smooth, smoky red salsa made from toasted guajillo chiles, chile de arbol, Roma tomatoes, and Mexican oregano. Once the eggs are cooked to your liking, a few warm, fresh tortillas and sprinkle of cilantro and cotija cheese make it a meal.

By: Isabel Eats

Ingredients

  • 10 dried guajillo chiles (about 2 ounces), stems and seeds removed
  • 2 dried chile de arbol peppers, stems removed, optional (see notes)
  • 4 Roma tomatoes (about 13 ounces)
  • 2 tablespoons olive oil
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 1/2 tablespoon coarse kosher salt, plus more to taste
  • 1/4 teaspoon dried Mexican oregano
  • 4 Pete and Gerry’s Organic Eggs
  • Chopped cilantro, for garnish
  • Cotija cheese, for garnish

Directions

Step 1

Bring a small pot filled 3/4 full with water to a boil over medium-high heat. Meanwhile, heat a large skillet over medium-high heat. Add guajillo and arbol chiles to the skillet and toast, flipping occasionally, until fragrant and lightly toasted, about 1 minute. Transfer toasted chiles to a plate to rest until water is boiling.

Step 2

Once the water is boiling, add toasted chiles to the pot along with the tomatoes. Cover, lower heat to medium, and simmer for 5 minutes. Remove pot from heat and let sit for 10 minutes to soften and rehydrate the dried chiles.

Step 3

While the chiles and tomatoes are soaking, heat olive oil in the same skillet over medium-high heat. Add onions and garlic. Sauté for 3-5 minutes, or until onions are translucent and soft.

Step 4

Transfer onions and garlic to a large blender. Using a slotted spoon to drain excess water, add the soaked chiles and tomatoes to blender. Add Mexican oregano and 1/2 tablespoon coarse kosher salt, then blend for 3 minutes, or until completely smooth. Taste and adjust seasoning as needed.

Step 5

Carefully add blended sauce back to the same skillet (it may splatter, so be careful!). Cook for 1 minute over medium heat, stirring often. Adjust heat to low. Use a large spoon to make 4 small wells in the sauce and crack an egg into each well (see notes).

Step 6

Cover and cook for 7-10 minutes, or until the eggs are done to your liking. Garnish with chopped cilantro and cojita cheese, and serve with warm tortillas or crusty bread.

Farm Team Tips:

If you want to lower the spice level in this recipe, simply omit the chile de arbol peppers. The guajillo peppers are very mild, and they won't bring much spice to this dish at all.

This sauce is very forgiving. Give it a taste once it’s blended, and if it’s not spicy enough, add a chile de arbol pepper. If it’s too spicy, add in another tomato.

To make sure the egg yolks don’t break, you can crack each egg individually into a small ramekin and then gently slide the egg into the salsa.

Huevos ahogados are best eaten immediately. If you do have leftovers, store them in an airtight container in the fridge for up to 4 days. You can reheat them in the microwave in intervals of 30 seconds to make sure the eggs don’t get rubbery.