Mexican Huevos Ahogados

These Huevos Ahogados Recipe are made with tomatoes, onion, serrano peppers, cilantro and are blended and then served with eggs to your liking.

Huevos Ahogados is a delicious and satisfying Mexican breakfast dish that translates to "drowned eggs." This flavorful dish features perfectly poached eggs nestled in a savory tomato-based sauce, seasoned with garlic, onions, and chili peppers.

Huevos Ahogados is a popular dish in Mexico and is typically served with warm tortillas or tortilla chips, refried beans, and fresh avocado. It's a comforting and hearty breakfast that will leave you feeling satisfied and ready to take on the day. In this blog post, we'll explore the history of Huevos Ahogados, the ingredients used to make the dish, and provide tips and variations for creating your own delicious Huevos Ahogados at home.

Huevos Ahogados is a hearty and flavorful breakfast dish that is popular throughout Mexico and can be found at many local restaurants and street food vendors. This dish is one of my favorites when I come to Mexico.

If you love this breakfast dish, you need to try my Chilaquiles Divorciados or my Mexican Poached Eggs.

What are Huevos Ahogados?

Huevos Ahogados is a traditional Mexican breakfast dish that translates to "drowned eggs" in English. It is made by poaching eggs in a flavorful tomato-based sauce until the eggs are cooked and the sauce has thickened.

To make Huevos Ahogados, a tomato-based sauce is prepared by sautéing onions, garlic, and chili peppers in oil until softened. Then, peeled and diced tomatoes are added along with some water or broth, and the mixture is simmered until the tomatoes break down and the sauce thickens. Seasonings like salt, pepper, and spices such as cumin or oregano can be added to taste.

Once the sauce is ready, eggs are carefully cracked into the hot liquid, and the heat is turned down to low. The eggs are poached in the sauce until the whites are set, but the yolks are still runny. The dish is then served hot, typically with some bread or tortillas on the side to sop up the delicious sauce.

Why you will love this Huevos Ahogados Recipe

• Flavorful: Huevos Ahogados are made with a rich and flavorful tomato-based sauce that is seasoned with onions, garlic, and chili peppers, among other ingredients. The sauce provides a delicious base for the eggs to cook in and adds a lot of depth to the dish.
• Healthy: Eggs are a great source of protein, and the tomato-based sauce used in Huevos Ahogados is made with fresh ingredients like tomatoes and chili peppers that are rich in vitamins and minerals. It's a healthy and nutritious breakfast option.
• Easy to make: Although it may seem complicated, Huevos Ahogados are relatively easy to make. The sauce can be prepared ahead of time and stored in the refrigerator until ready to use. Once the sauce is ready, it takes just a few minutes to poach the eggs in it.
• Versatile: Huevos Ahogados can be customized to suit your taste preferences. The level of spiciness can be adjusted by adding more or less chili peppers, and other seasonings like cumin, oregano, or smoked paprika can be added to the sauce to create different flavor profiles.
• Comforting: There's something very comforting about a warm and hearty breakfast, and Huevos Ahogados definitely fit the bill. They are a great way to start the day and can provide the sustenance needed to tackle whatever challenges lie ahead.

Huevos Ahogados Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Olive oil
• Red onion
• Tomatoes
• Serrano
• Garlic
• Eggs
• Cilantro
• Chicken Bouillon
• Avocado
• Tortilla chips
• Refried beans

See recipe card for Huevos Ahogados Recipe quantities.

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.

Hint: Add the eggs to the sauce just before serving: To keep the eggs from overcooking, add them to the sauce just before serving. Enjoy this Huevos Ahogados Recipe.

What to serve with Huevos Ahogados

• Tortillas or Tortilla chips: Serve Huevos Ahogados with warm tortillas or crispy tortilla chips to scoop up the sauce and eggs.
• Refried Beans: Refried beans are a classic Mexican side dish that pair well with Huevos Ahogados. They are creamy, flavorful, and provide a nice contrast to the tangy tomato sauce.
• Avocado: Fresh slices of avocado add a creamy, rich flavor that complements the tangy tomato sauce and runny egg yolks.
• Queso fresco or Cotija cheese: These crumbly Mexican cheeses add a salty, tangy flavor and a nice texture to the dish.
• Salsa: A dollop of fresh salsa adds a zesty, fresh flavor to Huevos Ahogados.
• Mexican-style rice: Mexican-style rice is a flavorful side dish that can be served alongside Huevos Ahogados to make a complete meal. Check out my Moro Rice Recipe.
• Fresh fruit: A side of fresh fruit, such as sliced melon or pineapple, can add a refreshing touch to the dish.

Substitutions

• Olive oil: You can use any other cooking oil of your choice, such as vegetable oil or canola oil.
• Red onion: You can use white or yellow onions if you don't have red onion.
• Tomatoes: You can use canned tomatoes instead of fresh tomatoes if you don't have them available. You can also use diced or crushed tomatoes instead of whole tomatoes.
• Serrano: If you don't have serrano peppers, you can use other chili peppers like jalapeno peppers or even red pepper flakes.
• Garlic: Garlic is an essential ingredient in this dish, but if you don't have fresh garlic, you can use garlic powder instead.
• Eggs: You can use any type of eggs for this recipe, including free-range or organic eggs.
• Cilantro: If you don't like cilantro, you can omit it or use parsley instead.
• Chicken Bouillon: If you don't have chicken bouillon, you can use vegetable bouillon or chicken or vegetable broth.
• Avocado: Avocado is a great addition to this dish, but if you don't have it, you can omit it or use guacamole instead.
• Tortilla chips: If you don't have tortilla chips, you can use toasted bread or even pita bread.
• Refried beans: Refried beans are a great side dish for this meal, but if you don't have them, you can use black beans or kidney beans instead.

Huevos Ahogados Recipe Variations

• Green Huevos Ahogados: Instead of using a tomato-based sauce, you can use a green sauce made with tomatillos, jalapenos, cilantro, and garlic. The resulting dish will have a tangy and slightly spicy flavor that pairs well with the eggs.
• Huevos Ahogados with Chorizo: Add some crumbled chorizo to the tomato sauce for a hearty and flavorful breakfast. The spicy sausage adds a nice kick to the dish and pairs well with the eggs.
• Vegan Huevos Ahogados: Use vegetable broth instead of chicken broth and skip the eggs. Instead, add some sautéed mushrooms, bell peppers, and onions to the tomato sauce. Top with some avocado and cilantro for a delicious vegan breakfast.
• Huevos Ahogados Rancheros: Add some black beans to the tomato sauce and top with a fried egg. Serve with a side of rice and tortillas for a hearty breakfast that's perfect for any time of day. Check out my Huevos Rancheros that are very similar to this recipe.
• Spicy Huevos Ahogados: Add more chili peppers to the tomato sauce or use a spicier variety of chili pepper. You can also top the dish with some hot sauce or salsa for extra heat.
• Huevos Ahogados with Cheese: Top the poached eggs with some crumbled queso fresco or shredded cheese. The cheese will melt slightly from the heat of the sauce and add a nice creamy texture to the dish.
• Huevos Ahogados with Bacon: Crumble some cooked bacon on top of the eggs before serving for a breakfast dish that's savory and satisfying. The smoky flavor of the bacon pairs well with the tomato sauce and the runny yolk of the poached egg.

Check out my Squash Blossom Quesadillas.

Equipment

• Large skillet or saucepan: You will need a large skillet or saucepan to make the tomato-based sauce. A non-stick pan is ideal for this recipe to prevent sticking.
• Wooden spoon: You will need a wooden spoon or spatula to stir the tomato sauce while it cooks.
• Cutting board: You will need a cutting board to chop the vegetables and herbs.
• Knife: You will need a sharp knife to chop the vegetables and herbs.
• Measuring cups and spoons: You will need measuring cups and spoons to measure out the ingredients for the tomato sauce.
• Slotted spoon: You will need a slotted spoon to remove the poached eggs from the sauce.
• Poaching cups or ramekins (optional): If you want to achieve perfectly round poached eggs, you can use poaching cups or ramekins to hold the eggs while they cook.
• Plate or serving dish: You will need a plate or serving dish to serve the finished dish.
• Optional: Blender or immersion blender: If you prefer a smoother sauce, you can use a blender or immersion blender to puree the tomato sauce.

How to store Huevos Ahogados

Huevos Ahogados are best eaten fresh, but if you have leftovers, here are some tips on how to store them:

1. Store the leftover sauce and eggs separately. The sauce and eggs can be stored separately in airtight containers in the refrigerator.
2. Refrigerate within two hours. Make sure to refrigerate the leftovers within two hours of cooking to prevent the growth of bacteria.
3. Store in the refrigerator for up to three days. The sauce and eggs can be stored in the refrigerator for up to three days.
4. Reheat before serving. To reheat the dish, gently heat the sauce on the stove or in the microwave until it is heated through. Reheat the eggs by poaching them in simmering water for a minute or two.
5. Note: The eggs may not be as runny after reheating, but they will still be delicious.
6. Optional: Freeze the sauce. If you have leftover sauce, you can freeze it in an airtight container for up to three months. Thaw the sauce in the refrigerator overnight before reheating. However, note that poached eggs do not freeze well and may become rubbery after being frozen and reheated.

Huevos Ahogados Recipe Top tips

• Use fresh ingredients: Using fresh ingredients, especially the tomatoes and herbs, will give your dish the best flavor.
• Adjust the spice level: Adjust the spice level to your preference by adding more or less chili peppers or hot sauce.
• Use the right pan: Use a non-stick skillet or saucepan to prevent sticking and make it easier to clean up.
• Poach the eggs properly: Poaching eggs can be tricky, but with practice, you can achieve perfectly poached eggs. Make sure to add a little vinegar to the water to help the egg whites set and swirl the water before adding the eggs to create a vortex that will help the eggs hold their shape.
• Don't overcook the eggs: The eggs should be poached until the whites are set but the yolks are still runny. Overcooking the eggs will result in hard yolks.
• Add the eggs to the sauce just before serving: To keep the eggs from overcooking, add them to the sauce just before serving.
• Garnish with cilantro and avocado: Garnish the dish with fresh cilantro and sliced avocado to add freshness and flavor.
• Serve with tortilla chips and refried beans: Serve the dish with tortilla chips and refried beans on the side for a complete meal.
• Make ahead: You can prepare the tomato sauce ahead of time and store it in the refrigerator until ready to use. Poach the eggs just before serving.

Huevos Ahogados Recipe

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★★★★★

5 from 1 reviews

• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

These Huevos Ahogados Recipe are made with tomatoes, onion, serrano peppers, cilantro and are blended and then served with eggs to your liking.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. Separately, make the eggs to your liking. I prefer them over easy, but you can make them as you like.
4. Pour the tomato liquid back into pan and add the chopped cilantro. Bring to a low simmer and add the eggs in.
5. Serve with sliced avocado, tortilla chips and refried beans.

Notes

• Use fresh ingredients: Using fresh ingredients, especially the tomatoes and herbs, will give your dish the best flavor.
• Adjust the spice level: Adjust the spice level to your preference by adding more or less chili peppers or hot sauce.
• Use the right pan: Use a non-stick skillet or saucepan to prevent sticking and make it easier to clean up.
• Poach the eggs properly: Poaching eggs can be tricky, but with practice, you can achieve perfectly poached eggs. Make sure to add a little vinegar to the water to help the egg whites set and swirl the water before adding the eggs to create a vortex that will help the eggs hold their shape.
• Don't overcook the eggs: The eggs should be poached until the whites are set but the yolks are still runny. Overcooking the eggs will result in hard yolks.
• Add the eggs to the sauce just before serving: To keep the eggs from overcooking, add them to the sauce just before serving.
• Garnish with cilantro and avocado: Garnish the dish with fresh cilantro and sliced avocado to add freshness and flavor.
• Serve with tortilla chips and refried beans: Serve the dish with tortilla chips and refried beans on the side for a complete meal.
• Make ahead: You can prepare the tomato sauce ahead of time and store it in the refrigerator until ready to use. Poach the eggs just before serving.

• 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

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.