📝 About This Recipe
A comforting staple of the Mexican home kitchen, Huevos Ahogados features delicate eggs poached directly in a vibrant, smoky tomato and chile de árbol broth. This dish is the ultimate 'desayuno' for those seeking a warm, soulful start to their day, offering a perfect balance of acidity, spice, and richness. It is a testament to the beauty of Mexican 'cocina casera,' turning humble pantry staples into a breakfast masterpiece.
🥗 Ingredients
For the Salsa (The Broth)
- 5 pieces Roma tomatoes (ripe and red)
- 1/2 piece White onion (peeled and halved)
- 2 pieces Garlic cloves (peeled)
- 2-4 pieces Chile de árbol (stems removed; adjust for heat preference)
- 1 tablespoon Vegetable oil
- 1 teaspoon Chicken or vegetable bouillon powder (optional, for depth of flavor)
- 1.5 cups Water or chicken stock
- to taste Salt
The Eggs and Aromatics
- 8 pieces Large eggs (at room temperature)
- 1 small bunch Fresh cilantro (tied with kitchen twine or finely chopped)
- 1 cup Cactus paddles (Nopales) (cooked and sliced into strips)
- 1/2 cup Green peas (fresh or frozen)
For Garnish and Serving
- 1/2 cup Queso Fresco (crumbled)
- 1 piece Avocado (sliced)
- 8-12 pieces Warm corn tortillas
- 1 cup Refried beans (for serving on the side)
👨🍳 Instructions
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1
Place the tomatoes, onion, garlic, and chiles de árbol in a medium saucepan. Cover with water and bring to a boil over medium-high heat. Simmer for 8-10 minutes until the tomato skins start to peel.
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2
Transfer the boiled vegetables to a blender using a slotted spoon. Add 1/2 cup of the cooking liquid. Blend until completely smooth. Be careful when blending hot liquids; leave the blender lid slightly ajar to let steam escape.
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3
In a wide, deep skillet or a traditional clay 'cazuela', heat one tablespoon of vegetable oil over medium heat.
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4
Carefully pour the blended salsa into the hot oil. It should sizzle—this is called 'seasoning the sauce.' Stir and cook for 3-5 minutes until the color deepens to a darker red.
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5
Stir in the 1.5 cups of water or chicken stock and the bouillon powder. Bring the mixture to a gentle simmer.
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6
Add the sliced nopales and green peas to the simmering sauce. These add texture and nutrition to the 'drowning' liquid.
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7
Add the bunch of cilantro (or chopped cilantro) to the sauce. Taste and season with salt as needed. Let it simmer for another 5 minutes to infuse the flavors.
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8
Lower the heat to low. You want a very gentle simmer with minimal bubbles to ensure the eggs don't break apart.
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9
Crack one egg into a small ramekin or cup. Carefully slide it into the simmering sauce. Repeat with the remaining eggs, spacing them out evenly around the pan.
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10
Cover the skillet with a tight-fitting lid. Cook for 4-6 minutes. For runny yolks, check at 4 minutes; for firm yolks, wait until 6-7 minutes.
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11
Once the egg whites are opaque and set, remove the skillet from the heat. Remove the bundle of cilantro if you used a whole bunch.
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12
To serve, use a large spoon to carefully scoop one or two eggs into a shallow bowl, ensuring you get plenty of the salsa, nopales, and peas.
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13
Garnish immediately with crumbled queso fresco and fresh avocado slices.
💡 Chef's Tips
For the best flavor, char the tomatoes, onion, and garlic on a dry griddle (comal) before blending instead of boiling them. Always crack each egg into a small bowl first to ensure the yolk isn't broken and there are no shell fragments before adding to the sauce. If the sauce becomes too thick while simmering, add a splash of warm water or broth to maintain a soup-like consistency. Do not stir the sauce once the eggs have been added, or you will end up with scrambled eggs instead of poached ones. Use a wide skillet rather than a deep pot so the eggs have plenty of room to cook without touching each other.
🍽️ Serving Suggestions
Serve with a side of warm, buttery refried black beans topped with a pinch of cheese. Accompany with hot corn tortillas or crusty 'bolillo' bread rolls for dipping into the yolks and sauce. Pair with a fresh 'Café de Olla' (Mexican spiced coffee) or a glass of fresh orange juice. Add a dollop of Mexican crema on top if you want to mellow out the spice of the chiles. For an extra kick, serve with a side of pickled jalapeños and carrots.