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!
Huevos Ahogados
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Huevos Ahogados are made with tomatoes, onion, serrano peppers, cilantro and are blended and then served with eggs to your liking.
Ingredients
- 2 tablespoons olive oil
- ½ cup diced red onion
- 2 tomatoes, diced
- 1 serrano pepper, deseeded and minced
- 3 garlic cloves, sliced
- 1 cup water
- 4-6 eggs
- ¼ cup chopped cilantro
- Optional: 1 chicken bouillon
Garnish:
- Avocado slices
- Tortilla chips
- Refried beans
Instructions
- 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.
Notes
- You can crack the eggs into the sauce and cook just like you would shakshuka. I made this more simple for beginner cooks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 304.0
- Sugar: 1.2 g
- Sodium: 622.8 mg
- Fat: 18.1 g
- Saturated Fat: 4.7 g
- Carbohydrates: 23.1 g
- Fiber: 3.8 g
- Protein: 14.3 g
- Cholesterol: 191.7 mg
Barbara D
Me quedo delicioso y mi familia le encanto. Lo agradezco mucho.
★★★★★
Maxine Dubois
Que gusto!