Huevos ahogados is a traditional Mexican breakfast dish that literally translates to “drowned eggs” in English.
This may sound intriguing, fancy, or like a lot of work—but you may be surprised to know that it’s huevos ahogados are just poached eggs that are cooked in a tomato and cilantro salsa.
We love this huevos ahogados recipe for a number of reasons:
- It’s quick and easy.
Huevos ahogados is so easy to make that we could summarize the recipe steps in six words: Cook eggs in salsa until they’re done.
Really, that’s it!
With only five minutes of prep time and twenty minutes of cook time, huevos ahogados is the perfect dish for a weekend brunch or weekday breakfast when you don’t want to spend much time in the kitchen, but you’re growing tired of your current breakfast rotation of peanut butter and toast or scrambled eggs.
- There are only seven basic ingredients (that you probably already have).
No massive grocery haul is required for this recipe. You likely have some (if not all) of the ingredients in your fridge to make huevos ahogados right now. Roma tomatoes, garlic, eggs, cilantro, white onion, bone broth, and an optional habañero pepper are all you need to whip this dish up.
- The salsa has a secret ingredient that boosts the flavor (and makes it even healthier).
A traditional huevos ahogados salsa would simply be made with roasted roma tomatoes, white onions, cilantro, some type of a chile pepper, and a pinch of salt. We also added a half cup of Kettle & Fire Chicken bone broth, which adds a subtle hint of savory flavor and extra nutrients, such as the beneficial protein collagen.
Mexican-Style Drowned Eggs
Soft poached eggs cooked in an addictive tomato salsa, huevos ahogados is the perfect, simple Mexican-style brunch. Only 7 ingredients and 5 minutes to prep.
- 8 Roma tomatoes roasted
- 1 cup fresh cilantro firmly packed
- 3 cloves garlic
- 1 habanero pepper (optional)
- 1/2 cup white onion roughly sliced
- 1/2 cup Kettle & Fire Chicken Bone Broth
- Salt to taste
- 6 eggs
- Freshly ground black pepper
Preheat oven to 350°F. Roast Roma tomatoes for 10 minutes. In the meantime, prepare other ingredients.
When tomatoes are done, quarter them. Combine all ingredients in your food processor or blender. Add a pinch of salt. Pulse chop until there are no big chunks left. You just made an awesome salsa!
Scoop out 2 cups salsa into a large non-stick skillet. Break and drop 6 eggs into the salsa. Don’t overlap the eggs.
Cover and bring to a boil (about 5 minutes). Bring the heat down to medium and simmer for another 3-5 minutes based on how well you’d like to have your eggs done.
Sprinkle with freshly ground black pepper and garnish with cilantro leaves. Serve!