Huevos Ahogados are poached eggs simmered in a delicious and hearty red sauce, a simple and nutritious breakfast to serve with warm tortillas and coffee any day of the week.
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.
Notes
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.