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Mexican Poached Eggs

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


These Mexican poached eggs are made with red onion, tomatoes, serrano peppers, cilantro and eggs that are poached the delicious sauce.


  • 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


  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, as well as the cilantro. Blend until smooth.
  3. Pour the tomato liquid back into pan. Crack the eggs into the sauce and simmer for about 10 minutes, until fully poached.
  4. Optional: Serve on a tostada or fried tortilla. Spread the refried beans on it. Add the poached egg and top with avocado slices.


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


  • 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