These Huevos Ahogados are made with tomatoes, onion, serrano peppers, cilantro and are blended and then served with eggs to your liking.
This dish is one of my favorites when I come to Mexico. When I am not eating chilaquiles or huevos rancheros and I am craving something healthier, I will eat huevos ahogados. These are such a specialty to me! They remind me of shakshuka, but the tomato base is a lot spicier due to the serrano peppers. You can omit the peppers if you do not like spicy foods.
How to make Huevos Ahogados
In a large deep skillet on medium heat, add oil and wait for it to shimmer. Stir in the onion, garlic, and serrano pepper and cook until the onion is soft, about 3-5 minutes. Add the tomatoes and cook altogether, for another 6 minutes, until the tomatoes begin to soften up. Add a cup of water and chicken bouillon and bring to a boil.
Using a slotted spoon, take the ingredients out of the pan and place into a blender. Pour the remaining liquid into the blender. Blend until smooth.
Separately, make the eggs to your liking. I prefer them over easy, but you can make them as you like.
Pour the tomato liquid back into pan and add the chopped cilantro. Bring to a low simmer and add the eggs in.
Serve with sliced avocado, tortilla chips and refried beans.