Skip to Content
Ver en Español
Menu

Huevos Ahogados

  • Save Recipe
  • Prep 35 min
  • Total 50 min
  • Ingredients 12
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
The first time I heard someone say huevos ahogados I was just a little girl in my great grandmother’s house, trying to figure out why they were talking about eggs that had drowned. Being the nosey kid I was, I asked what they meant. My great grandmother was from Tijuana and was whipping up a batch of spicy tomato salsa to poach eggs. I watched as the salsa boiled in the pan as she carefully broke eggs into the hot mixture. She then explained to me those were the eggs drowning in the salsa. I’ve loved this dish from the first time she served me some…. till now. Make this simple dish for your family.
by Nicole Presley
Updated Sep 20, 2016
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1/2 tablespoon vegetable oil
  • 1 large onion (cut into 4 pieces)
  • 5 garlic cloves
  • 2 tablespoons salt plus 2 teaspoons
  • 4 Roma tomatoes
  • 1 chile de árbol
  • 1 serrano chile
  • 1 jalapeno chile
  • 2 yellow chiles
  • 2 teaspoon black pepper
  • 1 cup of water chile was boiled in
  • 4 eggs

Directions

  • 1
    Pour vegetable oil into a small frying pan placed over a medium flame. Allow to get hot.
  • 2
    Add the onion and garlic cloves to the pan. Brown onion and garlic on all sides. Remove from pan and set in a blender for later use.
  • 3
    In a large lidded pot fill halfway with water. Set pot over a medium flame and add 2 tablespoons of salt to the pot. Cover with lid and bring to a boil.
  • 4
    Add in the tomatoes, chile de arbol, serrano chile, jalapeno chile, and yellow chile to boiling water and cover with lid.
  • 5
    Allow chile mixture to boil for 30 minutes.
  • 6
    Add boiled tomatoes, chile de árbol (remove stems), 1 teaspoon black pepper, 2 teaspoons salt, serrano chile, jalapeno chile, yellow chile and 1 cup of water chiles were boiled in to blender with fried onion and garlic cloves.
  • 7
    Blend until smooth.
  • 8
    Pour chile mixture into a large frying pan over a medium flame. Bring to a boil.
  • 9
    Once salsa is boiling, carefully add eggs one at a time to salsa.
  • 10
    Cover pan with a lid and simmer until egg whites are fully cooked but yolks are still runny.
  • 11
    Serve eggs in a bowl along with salsa.
  • 12
    Enjoy!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • The first time I heard someone say huevos ahogados I was just a little girl in my great grandmother’s house, trying to figure out why they were talking about eggs that had drowned. Being the nosey kid I was, I asked what they meant. My great grandmother was from Tijuana and was whipping up a batch of spicy tomato salsa to poach eggs. I watched as the salsa boiled in the pan as she carefully broke eggs into the hot mixture. She then explained to me those were the eggs drowning in the salsa. I’ve loved this dish from the first time she served me some…. till now. Make this simple dish for your family.
© 2024 ®/TM General Mills All Rights Reserved