Time for something different? Huevos Ahogados are an absolute must try! Translated to English, you get 'drowned eggs.' This recipe drowns poached eggs into a tasty tomato-jalapeno salsa, and oh wow is it incredible. Makes a great breakfast, brunch, and oh yeah, also an awesome lunch and dinner dish too!
Time for something different? Huevos Ahogados are a must try! Translated, you get 'drowned eggs.' Poached eggs drowned in a tasty tomato-jalapeno salsa. Incredible! Breakfast, brunch, lunch, dinner... Serve with some crispy-baked Sonora Tortillas. Perfection!
https://www.mexicanplease.com/huevos-ahogados-eggs-drowned-in-salsa/
Roast the tomatoes and jalapenos in the oven at 400F for 15-20 minutes.
Add a dollop of oil (or lard) to a high-rimmed saucepan. Saute the salsa mixture from the blender until slightly thickened, 4-6 minutes.
vAdd 2-3 cups of stock and 1/2 teaspoon salt. Stir well and bring to a boil. Reduce heat to maintain a steady simmer. Salt to taste.
Cracking the eggs in individual bowls makes it easier to slide them into the broth. Add the eggs to salsa mixture.
Cook the eggs 4-6 minutes for runny yolks, or a couple minutes longer for firm yolks.
Serve the eggs in bowls along with plenty of the salsa broth. Taste for seasoning and garnish with fresh cilantro (optional).
Serve the eggs in bowls along with plenty of the salsa broth. Taste for seasoning and garnish with fresh cilantro (optional).
Servings 0
Copyright Sonora Foods