Huevos Ahogados Recipe

There’s something incredibly satisfying about watching eggs poach in a bubbling bath of spicy, tomatoey goodness—let’s dive into making the most comforting dish ever: Huevos Ahogados!

Huevos Ahogados is a delightful Mexican dish that I love for its simple yet robust flavors. In my version, I simmer eggs to perfection in a savory broth infused with fresh tomatoes, white onion, and garlic.

I like to add a jalapeño for a bit of heat and finish it off with chopped cilantro for a fresh touch. This dish is perfect for a hearty breakfast or brunch, served with warm corn tortillas.

It’s rich in protein from the eggs, and the tomatoes and onion add essential vitamins and minerals, making it both nutritious and satisfying.

Huevos Ahogados Recipe Ingredients

• Eggs: Rich in protein and essential amino acids for muscle health.
• Tomatoes: High in vitamin C and antioxidants, offering natural sweetness.
• Onion: Adds depth of flavor, contains vitamins C and B6.
• Garlic: Offers a pungent flavor and potential immune-boosting properties.
• Chicken or Vegetable Broth: Provides a savory base, low in calories.
• Jalapeño or Serrano Pepper: Adds heat and capsaicin for metabolism boost.
• Cilantro: Fresh herb flavor, rich in antioxidants and vitamins A, C, and K.

Huevos Ahogados Recipe Ingredient Quantities

• 4 large eggs
• 2 medium tomatoes, chopped
• 1 small white onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 jalapeño or serrano pepper, sliced (optional, for heat)
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• Black pepper to taste
• Corn tortillas or bread, for serving

How to Make this Huevos Ahogados Recipe

1. In a large skillet, heat the olive oil over medium heat. Use a chopping board and a sharp knife to prepare a fresh onion for cooking. Chop the onion and add it to the heated skillet. Sauté the onion, stirring occasionally, until it becomes translucent.

2. Add the minced garlic and sliced jalapeño or serrano pepper (if using) to the skillet. Cook for an additional 1-2 minutes until fragrant.

3. Add the diced tomatoes and keep cooking, stirring now and then, until the tomatoes have broken down and given off most of their liquid.

4. Add chicken or vegetable broth, and then season with salt and pepper to taste. Bring to a gentle simmer.

5. After the broth blend is at a gentle simmer, take an egg and crack it into the skillet. Space the eggs evenly around the skillet.

6. Decrease the temperature to low and shield the skillet with a lid. Let the eggs poach in the tomato broth until the whites are set and the yolks are to your liking, about 5-7 minutes.

7. Take the skillet off the heat and scatter the chopped fresh cilantro on top.

8. Sample the sauce and adjust the amounts of salt and pepper in it if necessary.

9. Serve the Huevos Ahogados hot. Accompany them with warm corn tortillas or slices of bread for dipping.

10. Savor your delicious, warm meal, ideal for any sunny morning or lazy afternoon. I suspect you will enjoy this exceedingly. In fact, you might find it to be a comforting, go-to dish.

Huevos Ahogados Recipe Equipment Needed

1. Large skillet
2. Chopping board
3. Sharp knife
4. Measuring spoons
5. Stirring spoon
6. Lid for skillet
7. Spatula or egg lifter (optional)

FAQ

• What is Huevos Ahogados?Drowned eggs, or Huevos Ahogados, is a Mexican specialty that features poached eggs in a tasty tomato broth.
• Can I make this dish spicier?You can certainly increase the amount of jalapeño you add, or you can substitute serrano peppers to amp up the heat.
• What can I use instead of chicken broth?If you want a vegetarian version of this dish, you can use vegetable broth.
• Is it necessary to use fresh cilantro?Bright flavors come from fresh cilantro; use it if you have it, but if you don’t, you can use parsley or not use any green herb at all.
• How should I serve Huevos Ahogados?It is served with crusty bread to enjoy with the rich broth.
• Can I prepare the sauce in advance?Certainly, the tomato broth can be prepared in advance, allowing you to reheat it at the moment just before you add the eggs.

Huevos Ahogados Recipe Substitutions and Variations

Four large eggs: For a plant-based version, substitute with egg whites or three large slices of tofu (1/2-inch thick).
Use 1 cup canned diced tomatoes or 1 cup tomatillos instead of 2 medium tomatoes, chopped.
1 small white onion, chopped: Substitute with 1 small yellow onion or 1/2 cup shallots for a milder taste.
Two cloves of garlic, minced. If you don’t have garlic, you can substitute it with one teaspoon of garlic powder or use a quarter of a teaspoon of garlic salt. If you use the salt, remember to cut down on any additional salt you might add to the recipe.
1 sliced jalapeño or serrano pepper: Substitute with taste-adjusted red pepper flakes or omit entirely for a dish with very low heat.

Pro Tips

1. Roast the Tomatoes and Jalapeño Before chopping the tomatoes and slicing the jalapeño or serrano pepper, consider roasting them for a richer, smokier flavor. This can be done under a broiler or on a stovetop until the skins are charred.

2. Use Fresh Broth If possible, use homemade chicken or vegetable broth. Freshly made broth enhances the depth of flavor in the dish, making it more savory and rich compared to store-bought versions.

3. Create a Flavor Base Consider adding a bit of cumin or smoked paprika when sautéing the onions. These spices complement the dish and add extra layers of flavor to the sauce.

4. Warm the Tortillas Before serving, warm the corn tortillas directly over a gas flame or in a dry skillet to enhance their texture and bring out their natural flavors. This makes them perfect for dipping and scooping the eggs and sauce.

5. Adjust the Heat Level Modify the spice level to your preference by adjusting the amount of jalapeño or serrano pepper. If you prefer milder heat, deseed the pepper before slicing. For more spice, consider adding crushed red pepper flakes or a dash of hot sauce to the simmering broth.