Huevo en Salsa, or Eggs in Mexican Red Salsa, is a simple and tasty breakfast dish. It features eggs in a spicy sauce and perfect with warm tortillas.

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Huevo en Salsa served on a plate next to pinto beans and pickled jalapenos.

Huevo en Salsa (or Eggs in Mexican Red Salsa) is a delicious and easy-to-make breakfast dish that packs a punch of flavor.

The dish consists of gently cooked eggs simmered in a spicy sauce. This hearty and filling meal is traditionally served with warm corn tortillas.

Whether you’re a fan of Mexican food, or just looking for a new breakfast recipe, Huevo en Salsa is sure to satisfy your taste buds!

Table of Contents

1 Ingredients
2 How to Make Tomato Guajillo Sauce
3 How to Cook the Eggs
4 Storing Instructions:
5 What to Serve it With?
- 5.1 HUNGRY FOR MORE?
6 Huevo en Salsa (Eggs in Mexican Salsa)

Ingredients

Eggs
Water
Garlic
Ground Oregano
Salt
Guajillo Chiles
Tomatoes
Onion
Mazola® Corn Oil

Water is used several times in this recipe. Please refer to the recipe card for exact measurement.

Also, these are large eggs. Use 2 more eggs if using medium-sized.

How to Make Tomato Guajillo Sauce

The ingredients needed to make the chile sauce cooking then blending until smooth.

Begin by boiling the onion, tomato, and garlic.
After 4-5 minutes of boiling, add the dried guajillo chiles to the pot.
Turn heat off and leave everything in the hot water for 5 minutes.
Discard the liquid. Then, blend the sauce ingredients until smooth.

Substitute for jalapeno if you don’t have guajillo. In that case, you’re making Huevos al Albañil.

Traditionally, that dish is made with jalapeno. If using, cook the jalapeno with the rest of the ingredients.

Straining and cooking the tomato guajillo sauce in a small stock pot.

Heat Mazola® Corn Oil in the same stock pot used to boil the ingredients.
Strain the sauce into the pot and let cook.

Don’t skip this step! I highly recommend doing this especially if you are making the sauce ahead of time. It will make the sauce last longer.

Mazola® Corn Oil is a heart-healthy* cooking oil that is perfect for this recipe. Mazola® Corn Oil’s neutral taste is also perfect for this dish as it will help develop a thicker consistency and let the flavors shine throughout every bite.

How to Cook the Eggs

Beating then cooking eggs in a large skillet.

Beat the eggs.
Heat the oil in a large skillet and add the eggs.
Leave the eggs in the pan until it looks similar to an omelet.
Then, mix gently.

Once the bottom has firmed up, fold the eggs gently.

Adjust the heat to medium-low to low. You don’t want the eggs to turn brown right away.

Eggs cooking with the guajillo sauce in a large skillet.

Break up the eggs as they cook.
Add the sauce and mix well.

The eggs will continue cooking with the sauce.

From here, it’s a matter of minutes. Once the sauce is heated through, breakfast is ready!

Storing Instructions:

Place leftovers in an airtight container and store in the fridge for up to 4 days. You can freeze the sauce for up to 5 months. Thaw and use as normal.

Huevo en Salsa served on a plate next to pinto beans, pickled jalapenos, and a mariachi hat.

What to Serve it With?

Huevo en Salsa, or Eggs in Mexican Red Salsa, is the breakfast fiesta you need! It’s a great way to treat mom on Mother’s Day or a delicious start to a lazy Sunday morning. Provecho!