Huevos Ahogados

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.

Other dishes to try!

• HOMEMADE AREPAS
• TOMATO, EGG, AND CHEESE ON A NOPAL
• CHILAQUILES VERDES

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