Easy Mexican Eggs – Huevos Ahogados

If you love eggs for breakfast, and you’re a fan of everything spicy, then these Easy Mexican Eggs – Huevos Ahogados is for you!

Huevos Ahogados is a traditional Mexican breakfast dish and it’s ABSOLUTELY DELICIOUS!! An easy, filling and healthy breakfast/brunch recipe. It’s full of all the flavours you expect from Mexican recipes — tomatoes, onions, smoked peppers, cumin, chilli powders, jalapeños and coriander. Serve with warmed corn tortillas and sliced avocado this dish kicks up your breakfast a notch up.

With only ten minutes of prep time and fifteen minutes of cook time. Huevos Ahogados is the perfect dish for a brunch or breakfast when you don’t have much time to spare in the kitchen.

What are Huevos Ahogados?

Huevos Ahogados translates to ‘drowned eggs’ in English, is a Mexican breakfast dish which features gently poached eggs in a simmering tomato-based salsa. Salsa is made using roasted tomatoes, jalapeños, roasted red pepper, Guajillo Chillies, onions, and garlic.

The spiciness of the salsa varies from recipe to recipe, as do the types of peppers used. Some variations use jalapeños and others use dried chiles like guajillos and chile de arbol. If you like it really spicy Habanero Chilli is definitely the one for you. It is a very simple dish and you can choose to add as few or as many topping as you like.

Why you will love this Easy Mexican Eggs – Huevos Ahogados

1. It’s quick and easy. Huevos ahogados is so easy to make that one could summarizse the recipe in one sentence. Cooking eggs in salsa until they’re done. 
2. There are only seven basic ingredients (pantry staples). No massive grocery list is required for this recipe. You likely have some (if not all) of the ingredients in your fridge to make this dish right now. Roma tomatoes, red pepper, garlic, eggs, coriander, white onion, vegetable broth, and an optional guajillo chilli are all you need to make this dish.
3. The salsa has a secret ingredient that boosts the flavour. A traditional huevos ahogados salsa would simply be made with roasted roma tomatoes, white onions, coriander, some type of a chilli pepper, and a pinch of salt. We also added avocado powder, onion, garlic and cumin powder which adds a subtle hint of savoury and Mexican flavours and enhances the dish.
4. Sides and toppings – helps kicking things up a notch. because this dish is so simple, you can have fun and experiment with different sides and topping like Cotija Cheese, guacamole, Refried beans the possibilities are endless.

Ingredients You will Need to Make Easy Mexican Eggs – Huevos Ahogados

A few simple ingredients is all you need to make this recipe.

Eggs: The most important part of the dish! Since eggs are the star ingredient in this recipe, I highly recommend using high quality eggs for the best flavour and a gorgeous bright yellow yolk. 

Dried Chilli Peppers: The main peppers you’ll need are guajillo peppers. They are one of the most common and popular chilli peppers grown and used in Mexico. It is mild to moderately hot, and has dark, reddish brown, leathery skin. Guajillo chillies have a fruity flavour, with hints of berries. They add a lot of depth and flavour to the salsa.

Tomatoes, Onions, Garlic, Red pepper and Jalapeño:  classic ingredients that are used in any tomato-based salsa. Roasted these ingredients deepens their flavours. Roma tomatoes are my preferred choice, and either white or yellow onions are best.

Herbs and Spices: Coriander is one of most commonly used herb in Mexican Cuisine. In love to add the stems as it depends the earth flavour. I like to add cumin, onion and garlic powder and some smoked paprika to the salsa for some extra depth of flavour.

Avocado Leaf powder : with a subtle anise flavour, and adds authentic Mexican flavour to any dish. If you can’t find dried avocado leaves substitute it with fennel powder.

How to Make Easy Mexican Eggs- Huevos Ahogados

~ Start by toasting the dried chiles in a skillet over medium-high heat until fragrant. This will only take about 1 minute or so. Transfer them to a plate. Once the chilli has cooled put them I’m a bowl top with boiling water and leave to hydrate for 25 minutes.

~ In the meantime we’ll start roasting the tomatoes, onions, peppers and jalapeños to deepen their flavours. I roast them on the stovetop but if you want you for simplicity can roast them in the oven at 200ºC.

~ Once roasted , cool the vegetable for a bit. Transfer all the roasted veggies to a blender along with the soaked chilli , coriander stems, coriander leaves, birds eye chilli (optional) and vegetable broth. Blend for a few minutes, until completely smooth.

~ Put a heavy based non stick pan on medium heat and add a tbsp of oil. Be careful the salsa may splatter. Stir for a couple of minutes till the sauce thicken a bit. Add all the spices and salt and mix well.

~Lower the heat to low. Using the back of a spoon make 4 small wells in the salsa where you’ll be placing the eggs. Now gently add the eggs to the salsa broth into each of the wells. Cover and put the heat to medium high and let the eggs cook for 4-5 minutes. Uncover the pan & bring the heat down to medium-low. Simmer for another 3-4 minutes based on how well you will like to have your eggs done. You can spoon some salsa over the top of the eggs to help them set further.

~Top everything with some fresh chopped coriander and jalapeños and enjoy!

How to Serve Your Easy Mexican Eggs

My favourite way of eating huevos ahogados is with crispy corn tostadas. And you can also serve it with some tortilla chips or flour tortillas as well.

Helpful Tips and Tricks to Make Easy Mexican Eggs

1. Toasting the chillies – It will take only a minute to toast the chillies. Any longer and the chillies will burn and impart a bitter and not-so-great flavour. Always keep an eye on them and stir them frequently. The moment you start to smell that warm chilli aroma, pull them off the heat.
2. Spiciness: Two jalapeños, birds eye chillies, smoked paprika and guajillo chilli all together gives this sauce some kick.  If you prefer a milder sauce you can omit one of the jalapenos and skip the smoked paprika.
3. Eggs: To ensure the egg yolks don’t break, you can crack each egg individually into a small ramekin. Then gently slide the egg onto the salsa or if you’re confident gently crack an egg into each well.

If you love Mexican food check out the following recipes:

1. Mexican Migas Recipe with Pico de Gallo
2. Huevos Rancheros – Spicy Mexican Eggs
3. Mexican Cheese on Toast with Avocado
4. Easy Spicy Vegetarian Mexican Tortilla Soup

Equipments Used to Make this Recipe

1. High Speed Blender – To buy click on the link below

2. Cast Iron Pans – To buy click on the link below

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Easy Mexican Eggs - Huevos Ahogados

Serves: 2-3 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

For the salsa

• 4 roma tomatoes, rosted
• ½ white onion, roasted
• ½ red pepper, roasted
• 2 jalapeños, roasted
• 1 birds eye chilli (optional)
• 1 clove garlic roasted
• ½ cup coriander stems, chopped
• ¼ cup coriander leaves, roughly chopped
• 1 tbsp lemon juice
•  ¾ cup vegetable stock
• 1 Guajillo, soaked

Making the Eggs 

• 1 tbsp groundnut oil 
• ½ tsp cumin powder
• ½ tsp avocado powder
• ½ tsp dried mexican oregano
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp smoked paprika
• salt to taste
• 4 -6 eggs

method

1. In  a pan dry roast the tomatoes, onions, pepper, garlic and jalapeño. In th meanwhile, prepare the rest of the ingredients.
2. When the vegetables are roasted. quarter the tomatoes. Add all the roasted ingredients along with the coriander stems , coriander, birds eye chilli, lemon juice, salt  and vegetable stock to a high speed blender and blend until smooth. You just made a delicious salsa.
3. In a non-stick pan add 1 tbsp of groundnut or avocado oil. Scoop out 2 cups salsa into the heated oil. Add the cumin powder, onion powder, garlic powder, dried oregano, smoked paprika and avocado powder and mix well. Let it cook for 4-5 minutes.
4. Break and drop 4-6 eggs into the salsa. Don't overlap the eggs.
5. Cover and cook on medium high heat for 3-4 minutes. bring the heat down to medium-low , and simmer for another 3-4 minutes based on how well you will like to have your eggs done.
6. In a serving plate, place the corn tostada or a handful of tortilla chips and carefully place your egg on top. Make sure to scoop enough salsa on your plate to cover the tostada so it gets all the flavour.
7. Garnish with avocado, sliced jalapeño. feta cheese and coriander micro greens.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!