Enjoy this Huevos Ahogados recipe! A combination of a rich tomato sauce and perfectly poached eggs is an absolute winner. The way the runny egg yolk blends with the sauce is pure perfection and will make you add this recipe straight to your breakfast rotation!
Huevos Ahogados is a traditional Mexican dish made of eggs poached in a hearty chile sauce. It is usually served as a fulfilling breakfast or brunch along with tortillas or bolillo rolls.
The star of this recipe is the flavorful sauce made of tomates, chili peppers, and aromatics. The ingredients are usually roasted on a comal or griddle and then blended and cooked; the eggs are added into the sauce and gently poached until the egg whites are set but the yolks remain runny.
- Eggs —I recommend 2 medium eggs per person.
- Tomatoes —use fresh grape tomatoes.
- Chiles —I used chile de árbol, feel free to substitute it with your favorite chilies.
- Aromatics —garlic cloves and white onion.
- Oil —olive oil or any vegetable oil you prefer.
- Seasonings —salt & pepper to taste.
How to Make Huevos Ahogados
Place a comal or griddle over high heat and roast the tomatoes, onions, garlic, and chilies on all sides until onion & tomatoes have brown spots and are slightly soft when you touch them.
Top Tip: Tomatoes and onions take longer to char, so make sure you add first those then add garlic and chilies at the end.
Transfer everything to a blender along with 2 1/2 cups of water and blend until you have a sauce with the desired texture.
TOP TIP: The texture of the sauce depends on personal preferences. Some people prefer a smoother sauce so blending longer is recommended. If you want a rustic texture on the salsa, blend only until the ingredients are combined.
Heat two tablespoons of olive oil in a large pan over medium heat. Carefully pour the blended sauce and season with salt and pepper.
Bring to a simmer and allow to cook for 8-10 minutes over medium-low heat.
Crack an egg into a small bowl and gently add it to the simmering sauce. Repeat until all eggs are on the pan.
Let the drowned eggs simmer for a few seconds without touching them so they will start to set. Then, spoon some sauce over the eggs and cover the pan to finish the cooking.
Allow to cook for 5-7 minutes, or until the eggs white are nicely set and the yolks are cooked to your liking.
Turn off the heat and serve this Mexican breakfast immediately.
Notes & Tips
- I prefer breaking the eggs into a bowl first because sometimes eggshells can accidentally get into the food when cracking it directly into the pan. If eggshell fragments end up in the pan, they can be difficult to retrieve.
- Be gentle when adding the eggs to the sauce, to prevent them from breaking. If you want to keep the yolk intact, it’s better to add the eggs gently to the pan with sauce.
- Refrain from mixing or touching the eggs right after you add them to the salsa. Allow 10-15 seconds of cooking so they will set and prevent from scrambling.
- You can also use other types of chilies to make the sauce, such as serrano, jalapeño, chipotle, or chile morita.
- If is easier for you, roast the ingredients in the oven, just wrap them in foil and bake at 200°C (390F) for about 20 minutes.
- Tomatoes are not in season or you don’t have them available? Don’t worry, use a can of fire-roasted tomatoes instead.
How to Serve Mexican Poached Eggs
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.
Here are the most common sides to pair with your drowned eggs, just as we do in Mexico:
- Beans: You can’t go wrong with frijoles de la olla or with classic frijoles refritos (refried beans).
- Cheese: Favorites are queso fresco, panela, or cotija cheese.
- Extras: Sliced avocado, freshly chopped onion, and cilantro.
- Bread: To soak up the delicious sauce. I recommend bollitos or traditional corn tortillas.
Store & Reheat
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 them in a container with a tight lid. 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-second intervals until heated through.
Take in mind that reheating will change the egg’s texture as they will cook more. However, they will be delicious and perfect to eat as leftovers on busy days.
Is this recipe same as huevos rancheros?
No. The difference between those two recipes is that huevos ahogados are poached in a sauce, while huevos rancheros are fried and then served over a tortilla and drizzled with salsa.
Is this recipe traditionally from Mexico?
Yes. This dish is believed to have its roots in various regional Mexican cuisines, where it has been prepared and enjoyed for generations. It is a testament to the creativity and resourcefulness of Mexican cooking, using simple and readily available ingredients to create a delicious and satisfying dish. Over time, it has become a beloved Mexican breakfast or brunch option both within Mexico and in various parts of the world where Mexican cuisine is appreciated.
Why exactly should I make this recipe?
Flavor: The combination of the tomato-based sauce and perfectly poached eggs creates a rich and flavorful dish that’s both savory and satisfying.
Versatile: You can customize the sauce with different ingredients to suit your taste preferences. Add a variety of spices, herbs, and even vegetables to create a sauce that’s uniquely yours.
Nutritious: Eggs are a good source of protein and provide essential nutrients like vitamin B12, vitamin D, and choline. They also contain healthy fats and are relatively low in calories. The sauce is made with fresh tomatoes and chili peppers, both add extra nutritional properties to this dish.
More Breakfasts With Eggs
- 4 medium eggs
- 4 small tomatoes
- 1 small onion (cut in half)
- 3-4 chile de árbol peppers (read notes)
- 2 Tablespoons olive oil
- 2 ½ cups water
- 2 cloves garlic (peeled)
- salt and pepper (to taste)
- Place a comal or griddle over high heat and roast the tomatoes and onions until they have brown spots and are slightly soft when you touch them.
- Add garlic and chiles, and toast for a couple of seconds.
- Transfer everything to a blender along with 2 ½ cups of water and blend until you have a sauce with a rustic texture (read notes).
- Heat the olive oil in a large pan over medium heat. Carefully pour the blended sauce and season with salt and pepper.
- Bring to a simmer and cook for 8-10 minutes over medium-low heat.
- Crack an egg into a small bowl and gently add it to the sauce. Repeat until all eggs are on the pan.
- Let the eggs simmer for a few seconds without touching them so they will start to set. Then, spoon some sauce over the eggs and cover the pan to finish the cooking.
- Allow to cook for 5-7 minutes, or until the eggs white are nicely set and the yolks are cooked to your liking.
- Turn off the heat and serve immediately.
- You can substitute chile de arbol with 1 guajillo chile or 1 chipotle en adobo pepper.
- The texture of the sauce depends on personal preferences. Some people prefer a smoother sauce so blending longer is recommended. If you want a rustic texture on the salsa, blend only until the ingredients are combined.
- Be gentle when adding the eggs to the sauce, to prevent them from breaking.
- 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.