These Spicy Mexican Poached Eggs with Avocado are made with red onion, tomatoes, serrano peppers, cilantro and eggs that are poached the delicious sauce.
This is such a hearty delicious breakfast that is quick, filling, and flavorful. 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 these poached eggs. 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.
What are Mexican Poached eggs?
Mexican Poached Eggs, also known as "Huevos Pocheados," are eggs that have been gently simmered in a flavorful tomato-based sauce until the whites are set but the yolks are still runny. This dish is a classic Mexican breakfast or brunch dish and is typically served with tortillas, refried beans, avocado, and fresh cilantro.
To make Mexican Poached Eggs, the sauce is first prepared by sautéing onions, garlic, and tomatoes in a skillet with a variety of spices such as cumin, chili powder, and oregano. The eggs are then cracked into the simmering sauce and allowed to cook until the whites are set, but the yolks are still runny. The dish is then topped with queso fresco, avocado, and cilantro before being served.
Mexican Poached Eggs are a flavorful and satisfying breakfast or brunch dish that can be customized to suit individual tastes by adjusting the level of spiciness or adding other ingredients such as chorizo or black beans.
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
- Serrano peppers
- Garlic cloves
- Chicken bouillon
- Refried beans
See recipe card for quantities.
How to make Mexican Poached Eggs
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, as well as the cilantro. Blend until smooth.
Pour the tomato liquid back into pan. Crack the eggs into the sauce and simmer for about 10 minutes, until fully poached.
Optional: Serve on a tostada or fried tortilla. Spread the refried beans on it. Add the poached egg and top with avocado slices.
Hint: Add sour cream or any of your favorite toppings.
What to serve with Mexican Poached Eggs
- Tortillas: Serve warm corn or flour tortillas on the side to scoop up the flavorful sauce and eggs.
- Refried Beans: A side of refried beans, seasoned with garlic, cumin, and chili powder, pairs well with the rich tomato sauce and runny yolk.
- Avocado: Sliced avocado adds a creamy and cool contrast to the warm and spicy dish.
- Fresh cilantro: Sprinkle chopped fresh cilantro over the eggs and sauce for a pop of fresh herb flavor.
- Mexican Rice: A side of fluffy, seasoned Mexican rice is a classic accompaniment to Huevos Pocheados.
- Queso fresco: Crumble some queso fresco over the top of the dish for a tangy and creamy finish.
- Salsa: A dollop of your favorite salsa, whether it's salsa verde or a spicy red salsa, adds a bright and zesty flavor to the dish.
Onion: Traditionally this dish uses red onion as it is the most accessible in Mexico. You could opt to using white or yellow onion.
Serrano: You can use serrano peppers although they are more difficult to find in the United States. Jalapeño peppers will work just as well. Remember to take out the seeds and stem!
Eggs: I would use high quality eggs for this dish for the best flavor. I used cage free organic eggs.
Garlic: You can use fresh garlic for best flavor or garlic from a jar.
Cilantro: Please don’t skip the cilantro! I know for some people you either love it or hate it, but I feel it adds such a great taste to the sauce.
Bouillon: My favorite brand of chicken bouillon, which is widely used in Mexico, is the brand Knorr. Simply the best!
Mexican Poached Eggs Recipe Variations
- Rancheros-style: To make Huevos Rancheros, start with a tomato-based sauce and add in diced green chilies and black beans. Serve with tortillas, avocado, and cilantro.
- Chorizo and potato: Brown chorizo and diced potatoes in a skillet before adding the tomato-based sauce. Simmer until the potatoes are cooked through before adding the poached eggs.
- Verde-style: Instead of a tomato-based sauce, use a tomatillo-based salsa verde for a tangy and slightly spicy twist on the classic dish. Top with crumbled queso fresco and fresh cilantro.
- Machaca-style: Shred beef or pork and simmer it in the tomato-based sauce before adding the poached eggs. Top with sliced avocado and a squeeze of lime juice.
- Smoky chipotle: Add chipotle peppers in adobo sauce to the tomato-based sauce for a smoky and spicy flavor. Serve with tortillas, crumbled queso fresco, and fresh cilantro.
Check out this Tamarind Margarita.
- Skillet: A non-stick or cast-iron skillet is ideal for making the tomato-based sauce for the eggs.
- Slotted Spoon: A slotted spoon is useful for gently lifting the poached eggs out of the sauce without breaking the yolks.
- Saucepan: A small saucepan is needed to simmer the tomato-based sauce.
- Whisk: A whisk can be used to mix the ingredients for the tomato-based sauce.
- Measuring cups and spoons: Measuring cups and spoons are helpful for measuring out the ingredients for the sauce.
- Cutting board and knife: A cutting board and knife are needed for chopping onions, garlic, and other ingredients for the sauce.
- Blender (optional): If you prefer a smoother sauce, a blender can be used to puree the tomato sauce before adding the eggs.
How to store Mexican Poached Eggs
Mexican Poached Eggs are best enjoyed fresh, but if you have any leftovers, they can be stored in the refrigerator for up to 2 days. Here's how to store them properly:
- Let the eggs and sauce cool completely before storing them.
- Transfer the eggs and sauce to an airtight container.
- Label the container with the date and contents.
- Store the container in the refrigerator.
Mexican Poached Eggs Recipe Top tips
- Use fresh ingredients: The flavor of the dish will depend on the quality of the ingredients you use, so try to use fresh ingredients whenever possible.
- Use high-quality eggs: The quality of the eggs you use will affect the taste and texture of the dish. Choose fresh, organic, or free-range eggs if possible.
- Don't overcook the eggs: The key to perfectly poached eggs is to not overcook them. You want the yolks to be runny and the whites to be set. Keep an eye on the eggs while they're cooking to ensure they don't overcook.
- Poach the eggs one at a time: Poaching the eggs one at a time will ensure that they cook evenly and maintain their shape.
- Make the sauce ahead of time: You can make the tomato-based sauce ahead of time and store it in the refrigerator until you're ready to poach the eggs. This will save you time and make the dish come together quickly.
- Use a slotted spoon: Use a slotted spoon to gently lift the poached eggs out of the sauce. This will help prevent the yolks from breaking and the whites from becoming rubbery.
- Garnish with fresh herbs: Sprinkle fresh cilantro or parsley over the eggs before serving for an extra pop of flavor.
- Serve with warm tortillas: Warm corn or flour tortillas are the perfect accompaniment to the flavorful tomato sauce and runny yolks.
- 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