When it comes to eggs, it can’t get simpler than Huevos ahogados. A Mexican egg dish, the name translates to “Drowned Eggs”, drowned with love in a semi thin salsa (sauce).
A brothy dish, for a cold winter morning. They also work well for brunch.
You need four eggs for two portions.. I like my portion to be four, but that’s just me, love Huevos Ahogados.
Use your favorite salsa, green, red, hot, mild,….
This time I used spicy red, mmhh, mmhh..
Bring the salsa to a simmer, carefully crack each egg and let Miss. Salsa & Mr. Egg be joined.
Sprinkle some fresh pepper.
Cook for about 3 to 4 minutes or until they are done (no more transparent white).
Serve them hot.
I like serving mine in cazuelas (clay bowl), not only for the look but because cazuelas retain the heat for a longer time.
Use some fresh cheese and cilantro to garnish and warm tortillas to devour them.
4 Cups of tomato sauce (you could use any kind of sauce you like)
Salt and pepper to taste
Fresh cheese and Cilantro to garnish
In a medium saucepan, bring the salsa to a simmer, add the eggs, salt and pepper, and let the eggs cook.
Serve while they are warm. Garnish with fresh cheese and cilantro.