Huevos ahogados: Drowned eggs in red sauce

Huevos ahogados (drowned eggs) are a traditional Mexican breakfast, so easy and simple to prepare yet so delicious!

Poached eggs “swimming” in a delicious and flavourful red sauce; a simple and very quick meal to prepare in about 30 minutes. Serve them with some warm tortillas and Café de Olla (mexican coffee).

huevos ahogados served with frijoles de la olla, queso fresco and cilantro.

Eggs with Salsa

Without a doubt, the star of this Huevos Ahogados recipe is the sauce. A well-seasoned, flavorful sauce with just the right ingredients will result in an exceptional dish. If, on the contrary, you do not put the love and attention required to this simple red sauce, the result will not be as tasty as it’s suppose to be.

We have prepared the sauce with fresh tomatoes, onion and chipotle chili peppers in adobo that gives it a very particular flavor. We’ve also roasted the ingredients to get that delicious smoky flavor from roasted tomatoes.

But the best of this recipe is that you can make your own version of salsa roja by adding other ingredients, for example a pinch of cumin, one or two guajillo or pasilla chilies, some cilantro, etc.

How to serve Huevos Ahogados

There are many ways to serve this dish, the most common is to do it in a deep plate to be able to put plenty of sauce and accompany it with frijoles de la olla and chopped fresh onions.

But you can also serve these drowned eggs with refried beans, queso fresco (fresh cheese) and a few slices of avocado.

Obviously, all this accompanied by warm corn tortillas or flour tortillas and, of course, a large cup of coffee (café de la olla) to complete this delicious breakfast.

Huevos Ahogados served with de la olla beans, fresh cheese and cilantro.

The ingredients

For Huevos Ahogados you really need a few and simple ingredients that probably are sitting in your fridge and pantry. Fresh eggs, ripe tomatoes, onions and hot peppers, any kind of chilli 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 latinoamerican 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 favourite oil.

Huevos Ahogados Easy Recipe

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. 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.

Roasting tomatoes on a comal.

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.

Showing chipotle chilies with a spoon. The sauce blended on a bowl.

In a medium saucepan, heat 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 to medium high and bring to a boil. Let the sauce cook for 5 minutes.

Sauce cooking on a saucepan.

Add the eggs directly into the sauce very carefully so that they won’t break and make a mess. Let them boil for a few seconds and, with a spoon pour over some hot sauce so eggs also cook on top.

Eggs cooking on the sauce.

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. Adjust with salt, turn off the heat and serve immediately.

Recipe notes

  • 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.
  • 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.

Watch How To Make It

Huevos Ahogados (drowned eggs)

Huevos Ahogados are poached eggs “swimming” in a delicious red sauce, a simple and very quick meal to prepare in less than 30 minutes. Serve them with some warm tortillas and coffee.
PREP 10 minutes
COOK 25 minutes
TOTAL 35 minutes
5 from 4 votes
Print Pin Rate
Servings: 2 people
Author: Maricruz

Ingredients 

  • 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

Instructions

  • 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.

NOTES

  • 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.
Nutrition
Calories: 309kcal
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6 Comments

  1. 5 stars
    Hi Maricruz!
    I am going to try this recipe with my 4-year-old son who loves to help out in the kitchen.
    I hope it will turn out the same. Thanks a lot for sharing the recipe