Drowned Eggs Huevos Ahogados Recipe

Cooking Directions

• STEP 1.In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until softened.
• STEP 2.Add the tomatoes, jalapeno, and chicken broth to the skillet. Season with salt and pepper. Simmer for 10-15 minutes, until the sauce has thickened slightly.
• STEP 3.Using a spoon, create small wells in the sauce and carefully crack the eggs into the wells. Cover the skillet and cook for 5-7 minutes, until the eggs are cooked to your liking.
• STEP 4.To serve, spoon the sauce and eggs onto plates. Garnish with chopped cilantro and serve with warm tortillas or crusty bread.

Cooking Tips

• For a spicier sauce, you can add additional jalapenos or a pinch of cayenne pepper.
• If you prefer a runny yolk, cook the eggs for a shorter amount of time. For a firmer yolk, cook them longer.
• Leftover sauce can be stored in the refrigerator for up to 3 days. Reheat in a skillet before adding fresh eggs.

Storage and Serving

• Serve this dish with a side of refried beans and sliced avocado for a complete Mexican breakfast.
• Top with crumbled queso fresco or shredded cheese for added richness.
• This dish is best enjoyed immediately after cooking, as the eggs will continue to cook if left in the hot sauce.