Huevos ahogados (drowned eggs) is a traditional Mexican breakfast featuring easy eggs simmered in a hearty, flavorful sauce. Learn how to make stey by step this authentic recipe and enjoy any day of the week.
About this easy recipe
Huevos ahogados means drowned eggs in English. The recipe takes its name from the way the eggs are cooked, that’s it, poached in a flavorful and delicious red sauce made of tomatoes and chilies.
Is well known that Mexicans love eggs, not only as a first meal of the day but also for lunch and dinner. So in Mexico, besides being a family staple recipe, this dish can be found on the menu of any restaurant that serves breakfast.
About the red salsa
Without a doubt, the star of the drowned eggs recipe is the salsa. Our recipe calls for simple seasonings because I think everything should be balanced to appreciate all flavors together and not let certain seasonings overpower and ruin the dish.
We have prepared the red salsa with fresh tomatoes, onion, and chipotle chili peppers in adobo that gives a particular flavor. We’ve also roasted the ingredients to get that delicious smoky flavor that many people love.
Anyway, because cooking is mostly about personal taste, don’t be afraid to experiment with other seasonings and ingredients. For example, a pinch of cumin, one or two guajillo or pasilla chilies, some cilantro, etc. But remember, balance is the key.
For Huevos Ahogados you really need a few simple ingredients that probably are sitting in your fridge and pantry. Fresh eggs, ripe tomatoes, onions, and hot peppers, any kind of chili hot peppers are good and, if you don’t like spicy you can leave them out or add just a little.
I really recommend you to make this breakfast at least once with chipotle peppers, the sauce comes out so good and tasty! You can find chipotle peppers in adobo sauce at any Mexican or Latin American store, they’re sold in small cans and last like 2 months in the fridge once opened.
Regarding the use of pork lard, if you don’t like the taste or don’t want to use it at all, just replace it with your favorite oil.
How To Make Huevos Ahogados Recipe
In a comal or cast-iron skillet put the tomatoes to roast over medium heat for 15 minutes. Add the onion and roast turning it from time to time.
If you add another type of chili (for example, chile de arbol) you can also roast it, but only at the end since it can burn very easily.
Transfer the tomatoes, onion, and chipotle peppers in adobo sauce to a blender. Add the garlic, a cup of water, or chicken stock and blend until you will have a sauce nicely combined.
In a cooking pan, heat pork lard (or oil) over medium heat. Pour over the sauce, season with salt and pepper, and let it simmer for 2 minutes.
Add two cups of hot water or chicken stock. Bring to a simmer and cook the sauce for about 5 minutes. Adjust seasonings to taste.
Crack an egg into a bowl and add it into the sauce very carefully so that it won’t break and make a mess. Repeat until all eggs are on the pan.
Let the drowned eggs boil for a few seconds and, with a spoon pour over some hot sauce so they can also cook on top.
The longer you leave the sauce to simmer, the more cooked the eggs will be, so is really up to you and how you’d like your eggs. Turn off the heat and serve as suggested below.
Useful Notes & Tips
- Be careful when adding the eggs to the sauce as they can break easily and make a mess. You can also crack them directly into the sauce, if you feel confident with it.
- Do not mix immediately after adding the eggs to the sauce. Wait about 10 seconds and then carefully baste them with the hot sauce.
- Other chilies can be used to make this recipe, such as serrano, jalapeño, or chile de árbol. Roast them too before blending.
- If is easier for you, roast the tomatoes and onions in the oven, just wrap them in foil and bake at 200°C (390F) for about 20 minutes.
- Tomatoes are not on season or you don’t have them available? Don’t worry, use a can of fire roasted tomatoes instead.
How to serve
There are many ways to serve huevos ahogados, the most common is to do it on a deep plate so you can add plenty of sauce. Then you can add the following sides and toppings to make it a full meal:
- Beans: You can’t go wrong with frijoles de la olla, which are simple Mexican beans cooked in a pot. Or with classic refried beans.
- Cheese: Favorites are queso fresco, panela, or cotija cheese.
- Extras: Sliced avocado, freshly chopped onion and cilantro.
- Bread: Warm corn tortillas or flour tortillas. For bread lovers toasted bread or bolillo rolls are perfect to dip it in the sauce!
- Drinks: Café de olla is an all-time favorite, but if you serving this dish for dinner, try this strawberry fresca.
Store and Reheat Instructions
Huevos ahogados can be made ahead and have them ready for a quick breakfast or lunch. For storing, allow them to cool down and then place all in a container with a tight lid and store in the fridge for up to 3 days.
Reheating is very simple, place the dish in a pan and heat with a splash of chicken stock or water over medium heat. Alternatively, use the microwave with 30 seconds intervals until heated through.
Watch How To Make It
Other Mexican Breakfast Recipes
Huevos Ahogados (drowned eggs)
- 4 large eggs
- 3 small (300 gr) fresh tomatoes
- 1 small (30 gr) onion
- 1 Tbsp chipotles in adobo sauce (or more to taste)
- 1 Tbsp lard (or any oil you prefer)
- 1 ⅔ cup (400 ml) hot water (or chicken stock)
- 1 garlic clove (peeled)
- salt and pepper
- In a comal or skillet put the tomatoes to roast over medium heat for 15 minutes. Add the onion and roast turning it from time to time (read notes).
- Transfer the tomatoes, onion and chipotle peppers in adobo sauce to a blender. Add the garlic, a cup of water or chicken stock and blend until you have a smooth sauce without lumps.
- In a medium saucepan, heat the pork lard (or oil) over medium heat. Pour the sauce, salt and pepper and let it simmer for 2 minutes.
- Add two cups of hot water or chicken stock. Raise the heat on the stove to medium high and bring to a boil. Let the sauce cook for 5 minutes.
- Add the eggs directly into the sauce very carefully so that they won’t break. Let them boil for a few seconds and, with a spoon pour over some hot sauce so that they also cook on top.
- Adjust with salt, turn off the heat and serve immediately.
- If you add another type of chili (for example, chile de arbol) you can also roast it, but only at the end since it can burn very easily.
- Be careful when adding the eggs to the sauce as they can break easily and make a mess. You can also crack them into a bowl rather than directly into the sauce.
- Do not mix immediately after adding the eggs to the sauce or you’ll make a mess. Wait about 10 seconds and then carefully bathe them with the hot sauce.
- If you don’t want the sauce to be spicy, you can use some kind of chili that is easy to remove the seeds and veins. This way you can add the flavor of chillies but at the same time they won’t be so spicy.
- If you wish, you can also roast the tomatoes and onions in the oven, just wrap them in foil and bake at 200°C (390F) for approximately 20 minutes.
- The longer you leave the sauce to simmer, the more cooked the eggs will be, so is really up to you how you’d like your eggs.
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