These Mexican poached eggs 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.
If you love this recipe, feel free to try my Pork Birria Tacos or my Cream Cheese stuffed Poblano Peppers.
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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 peppers
- Garlic cloves
- Water
- Eggs
- Cilantro
- Chicken bouillon
- Avocado
- Tortilla
- Refried beans
See recipe card for Mexican Poached Eggs quantities.
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, 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.
Substitutions
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!
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or jalapeno peppers.
- Deluxe - add guacamole, crispy onions or sour cream.
- Kid friendly - add crushed potato chips (ketchup chips!)
Check out this Tamarind Margarita.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These Mexican Poached Eggs ingredients don't stand up well to freezing.
Top tip
You can fry the tortilla for best taste, but to save time feel free to buy tostadas.
Mexican Poached Eggs
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Mexican poached eggs are made with red onion, tomatoes, serrano peppers, cilantro and eggs that are poached the delicious sauce.
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
- Avocado slices
- Fried tortilla or tostada
- 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, 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.
Notes
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!
- Prep Time: 5 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
Ada G
I had these in Mexico city and I wanted to make it again. I am from Michigan and there isn't much authentic Mexican food there. This was SO perfect thank you!
★★★★★