Huevos Ahogados

4 servings
30 min

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These Huevos Ahogados are made with tomatoes, onion, serrano peppers, cilantro and are blended and then served with eggs to your liking.

This dish is one of my favorites when I come to Mexico. When I am not eating chilaquiles or huevos rancheros and I am craving something healthier, I will eat huevos ahogados. These are such a specialty to me! They remind me of shakshuka, but the tomato base is a lot spicier due to the serrano peppers. You can omit the peppers if you do not like spicy foods.


How to make Huevos Ahogados

In a large deep skillet on medium heat, add oil and wait for it to shimmer. Stir in the onion, garlic, and serrano pepper and cook until the onion is soft, about 3-5 minutes. Add the tomatoes and cook altogether, for another 6 minutes, until the tomatoes begin to soften up. Add a cup of water and chicken bouillon and bring to a boil.


Using a slotted spoon, take the ingredients out of the pan and place into a blender. Pour the remaining liquid into the blender. Blend until smooth.


Separately, make the eggs to your liking. I prefer them over easy, but you can make them as you like.


Pour the tomato liquid back into pan and add the chopped cilantro. Bring to a low simmer and add the eggs in.


Serve with sliced avocado, tortilla chips and refried beans.


Other dishes to try!
  • HOMEMADE AREPAS
  • TOMATO, EGG, AND CHEESE ON A NOPAL
  • CHILAQUILES VERDES

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients


  • 2 tablespoons olive oil
  • ½ cup diced red onion
  • 2 tomatoes, diced
  • 1 serrano pepper, deseeded and minced
  • 3 garlic cloves, sliced
  • 1 cup water
  • 4-6 eggs
  • ¼ cup chopped cilantro
  • Optional: 1 chicken bouillon

Garnish:

  • Avocado slices
  • Tortilla chips
  • Refried beans

Instructions


In a large deep skillet on medium heat, add oil and wait for it to shimmer. Stir in the onion, garlic, and serrano pepper and cook until the onion is soft, about 3-5 minutes. Add the tomatoes and cook altogether, for another 6 minutes, until the tomatoes begin to soften up. Add a cup of water and chicken bouillon and bring to a boil.
Using a slotted spoon, take the ingredients out of the pan and place into a blender. Pour the remaining liquid into the blender. Blend until smooth.
Separately, make the eggs to your liking. I prefer them over easy, but you can make them as you like.
Pour the tomato liquid back into pan and add the chopped cilantro. Bring to a low simmer and add the eggs in.
Serve with sliced avocado, tortilla chips and refried beans.

Tips

  • You can crack the eggs into the sauce and cook just like you would shakshuka. I made this more simple for beginner cooks.

Maxine
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