During the week, my idea of breakfast is a healthy green smoothie (fast and easy without being sleazy). Then comes the weekend, when I get to wake up late. I get to leisurely drink my coffee and laugh at funny videos on Facebook. By the time breakfast comes, I’m ready to make a hearty meal to get us going and keep us going. These yummy Huevos Ahogados (Drowned Eggs in Guajillo Sauce) happened one lazy Saturday morning.
I will never say no to a good egg yolk (and that’s no joke). The Hubs and the redhead, however, prefer scrambled. Sneaky Maggie (aka “The Kitchen Sorceress”) decided to make Huevos Ahogados (Drowned Eggs in Guajillo Sauce). The eggs are not as runny, but there’s still somewhat of a yolk. I also figured my guys would be too consumed with the red sauce and not notice the yellow, deliciousness oozing out. Sure enough, thanks to some “saucy sorcery” neither of them complained. YAY!
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. Toast for the most chile flavor (but don’t go overboard so those hunky firemen pay you a visit). If you’re in a rush, you can skip the toasting. Then add the stem-removed and seeded guajillo chile to hot liquid and let rest for 10 minutes, or until the chile is soft. I don’t know about you but I prefer “A Hard Day’s Night” to a hard dry chile.
Add the chile, water, garlic clove, onion, and salt in a good blender
. Blend until smooth.
From here, it’s personal taste, but you can strain the sauce. I’m not a strainer. It’s a “no-brainer.” For me, it’s one less dish to wash. But, to each their own. Next up, heat the olive oil
then add the guajillo sauce. Stir for 2 minutes.
Lower the heat. Add the eggs one by one. Bring to a gentle simmer. When the whites are fully cooked, your Huevos Ahogados (Drowned Eggs in Guajillo Sauce) are ready. Sure, those eggs have drowned but we also don’t have to call in the lifeguards for this dish. 🙂
Gently scoop up each egg individually and place on a plate. Add more sauce to the plate. Serve with corn tortillas
, avocado slices, and refried beans. Enjoy!
Huevos Ahogados (Drowned Eggs in Guajillo Sauce )
Ingredients
- 3 guajillo chiles
- 6 cups water divided
- ¼ onion
- 1 clove garlic
- 1 teaspoon Salt
- 2 tablespoons Olive Oil
- 6 eggs
Instructions
- Toast the chiles on a griddle.
- Remove the stems and seeds.
- In a stock pot, add 4 cups of water.
- Place the chiles inside the stock pot.
- Turn heat on and bring to a boil.
- Turn heat off.
- Let the chile rest in the hot water for 10 minutes, or until soft.
- Add reconstituted chiles, onion, garlic, salt, and 2 cups water to a blender.
- Blend until smooth.
- Strain, if desired.
- Heat olive oil to a large pan.
- Carefully add the guajillo sauce.
- (The sauce will splatter slightly when adding to the pan).
- Stir for 2 minutes.
- Gently add each egg to the pan.
- Reduce to medium-low heat.
- Cover and bring to gentle simmer.
- Remove cover and cook for an additional 2 minutes, or until eggs whites are fully cooked.
- Gently scoop up the egg and place on a plate.
- Add more guajillo sauce from the pan to the plate.
- Serve with refried beans, avocado slices, and tortillas.
- Enjoy!
Disclosure: This post contains affiliate links.
Ashley @ Big Flavors from a Tiny Kitchen says
January 29, 2018 at 5:40 pmI don’t work with dried peppers nearly often enough. This looks like such a comforting dish! I’m up for eggs for any meal of the day 🙂
Rachel says
January 29, 2018 at 7:31 pmI love this dish and your step-by-step photo instructions are super helpful!
Patti @Patty Cake's Pantry says
January 29, 2018 at 11:17 pmI love your hint for roasting the chilies to add additional flavor to the dish, and I’m with you. I LOVE egg yolks, so this recipe is a definite keeper for me. Thanks for sharing and for your amazing, easy to follow directions.
Elaine @ Dishes Delish says
January 30, 2018 at 5:39 pmOh my gosh! This dish looks fabulous! I have never used that chile before but I can’t wait to nab some and try out your dish! I am like you, I love the yolk. Thankful so does hubby so we are good to go! I will be making this asap!
Anne Murphy says
February 1, 2018 at 10:09 amI saw the red and thought it was another tomato variant – which are all good, mind you, but… But it’s just the chilies! Wow, that sounds wonderful! So much flavor…
Analida @ ethnicspoon.com says
February 2, 2018 at 6:24 amThat dish looks so good! I’d love to soak that up with some nice crusty bread! Thanks for sharing!
Christine says
February 2, 2018 at 7:46 amThis recipe looks SO delicious! Would love to try it out for brunch soon. Yum!
Marisa Franca @ All Our Way says
February 2, 2018 at 1:18 pmLove spicy foods and waking up to a zesty breakfast is my way to go!! I have to admit that an eggy breakfast is my very favorite. In fact, I’d have eggs every morning.
Tamara Andersen says
February 3, 2018 at 7:23 amMy mouth is watering! I LOVE guajillos! In fact, I have some in my pantry. I have to try this recipe for sure! Anything with a runny egg makes me happy 🙂
Sharon says
February 4, 2018 at 2:16 pmThat sauce!!! I have a feeling I would eat every bite of this and share none for breakfast. Such a great dish.
Debs says
February 4, 2018 at 3:08 pmabsolutely love the sound of this breakfast! I’m a big fan of having breakfast for dinner and this will definitely make it’s way onto the dinner menu this week!
Jenni LeBaron says
February 4, 2018 at 6:21 pmYum! This is exactly the type of thing I love on a weekend. How tasty!
Maggie Unzueta says
February 8, 2018 at 3:21 pmI make Huevos Ahogados on the weekends too. 🙂 They’re great for Sunday brunch. Hope you enjoy!