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.

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.

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Author Sharon Chen

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F. Roast Roma tomatoes for 10 minutes. In the meantime, prepare other ingredients.

  2. 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!

  3. Scoop out 2 cups salsa into a large non-stick skillet. Break and drop 6 eggs into the salsa. Don’t overlap the eggs.

  4. 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.

  5. Sprinkle with freshly ground black pepper and garnish with cilantro leaves. Serve!