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Home » Recipes » Huevos Ahogados (Drowned Eggs in Guajillo Sauce)

Huevos Ahogados (Drowned Eggs in Guajillo Sauce)

Last Updated April 1, 2022. Originally Posted January 11, 2018 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Huevos Ahogados (Drowned Eggs in Guajillo Sauce) is a great dish for Sunday Brunch. Not too spicy and with delicious Mexican flavors that you’re sure to enjoy.
Jump to Recipe Print Recipe
A fork cutting down into a drowned egg in guajillo sauce.
A fork cutting down into a drowned egg in guajillo sauce.
Huevos Ahogados, in a nutshell, are “drowned” eggs in a savory guajillo sauce. I love a good Sunday brunch. My favorite – Huevos Rancheros with a cup of cafe de olla. My second favorite Mexican breakfast is this one. Flavorful. Easy. Delicious! It comes together fast especially if you have the sauce already made. And, in case you’re hosting, it’s a big time crowd pleaser. Different Colored Eggs We are making Mexico’s version of Shakshuka. But in this case, the eggs are cooked in a chile sauce. Brown eggs. White eggs. Whatever you like is fine. I suggest using Large to Jumbo size eggs.

INSTRUCTIONS

Drowned Eggs in Guajillo Sauce (Huevos Ahogados en Salsa de Chile Guajillo) is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen
  • Toast the chiles on a griddle for the most flavor. Be careful not to toast them too much or they will get burnt. Burned chiles will have a bitter taste.
  • Remove the stems and the seeds if you do not want the sauce too spicy.
If you’re in a rush, you can skip the toasting.

Is dried chile guajillo spicy?

It is considered a mild to medium level of spiciness. It’s actually not as hot as it seems, if you want to increase its spiciness you can leave the seeds and veins.

What can I use instead of chile guajillo?

Pasilla and ancho chiles are similar alternatives in spiciness level in case you cannot find them, but keep in mind that the flavor varies because they are different types of chiles.

How long do dehydrated chiles last?

Properly stored, whole dried chiles last up to 4 months in a dark place like a cupboard. Frozen dried chiles can last up to a 1 year.

Drowned Eggs in Guajillo Sauce (Huevos Ahogados en Salsa de Chile Guajillo) is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen
  • Add the stem-removed and seeded guajillo chile into hot water and let rest for 10 minutes, or until chile is soft.
We are making a basic guajillo sauce. Double batch it and save some for later.

PRO TIP:

  • You can also rehydrate dried chiles in cold water, but they will need to soak longer. About 1 hour. Sometimes less, if you’re working with a freshly dried chile.
  • In Mexico, dried chile tends to be dusty. Do not rinse dried chiles, or they will lose some of their flavors. With a damp paper towel, pat them clean.

Drowned Eggs in Guajillo Sauce (Huevos Ahogados en Salsa de Chile Guajillo) is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen

  • In a blender, add the chile, water, garlic clove, onion, and salt.
  • Blend until smooth.
From here, it depends on your blender. Some blenders don’t require straining. Others do. Straining will remove any extra chile chunk pieces and leave you with a smoother sauce. I’m not a strainer. It’s a “no-brainer.” For me, it’s one less dish to wash.  Drowned Eggs in Guajillo Sauce (Huevos Ahogados en Salsa de Chile Guajillo) is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen
  • Heat oil in a large pan and carefully add the guajillo sauce. It will splatter slightly when added to the pan.
  • Stir for 5 minutes.

How do you make a watery sauce thicker?

For this recipe, we need the sauce to be slightly thin and not too thick. But if your sauce is too watery, you can let the excess liquid evaporate by simmering the sauce longer until it reaches the desired consistency. Drowned Eggs in Guajillo Sauce (Huevos Ahogados en Salsa de Chile Guajillo) is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen
  • Lower the heat and gently add each egg to the pan.
  • Cover and bring to a gentle simmer.
When the whites are fully cooked, your eggs are ready. Sure, those eggs have drowned, but we also don’t have to call in the lifeguards for this dish.
Drowned Eggs in Guajillo Sauce, or Huevos Ahogados en Chile Guajillo, is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen

SIDES

  • Corn tortillas
  • Refried beans
  • Queso fresco
And just like that the Huevos Ahogados are ready! Gently scoop up each egg individually and place it on a plate and add more guajillo sauce on top.

HUNGRY FOR MORE?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos. Did you make this recipe? Please rate the recipe below!
A fork cutting down into a drowned egg in guajillo sauce.

Huevos Ahogados

Huevos Ahogados (Drowned Eggs in Guajillo Sauce) is a great dish for Sunday Brunch. Not too spicy and with delicious Mexican flavors that you’re sure to enjoy.
5 from 8 votes
Print Pin Rate
Course: Breakfast
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 112kcal
Author: Maggie Unzueta

Ingredients

  • 4 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 5 minutes, or until soft.
  • Add reconstituted chiles, onion, garlic, salt, and 2 cups water to a blender.
  • Blend until smooth.
  • Discard the water from the reconstituted chiles.
  • Heat olive oil to a large pan.
  • Carefully strain the guajillo sauce into the pan.
  • (The sauce will splatter slightly when adding to the pan).
  • Stir and cook for 5 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.

Notes

Depending on your stove, you might only need 1 minute more of cooking after you remove the cover. 
Be very careful when adding the sauce to the pan. It will splatter. 

Nutrition

Calories: 112kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 464mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 701IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!
A fork cutting down into a drowned egg in guajillo sauce.
Huevos Ahogados, in a nutshell, are “drowned” eggs in a savory guajillo sauce. I love a good Sunday brunch. My favorite – Huevos Rancheros with a cup of cafe de olla. My second favorite Mexican breakfast is this one. Flavorful. Easy. Delicious! It comes together fast especially if you have the sauce already made. And, in case you’re hosting, it’s a big time crowd pleaser. Different Colored Eggs We are making Mexico’s version of Shakshuka. But in this case, the eggs are cooked in a chile sauce. Brown eggs. White eggs. Whatever you like is fine. I suggest using Large to Jumbo size eggs.

INSTRUCTIONS

Drowned Eggs in Guajillo Sauce (Huevos Ahogados en Salsa de Chile Guajillo) is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen
  • Toast the chiles on a griddle for the most flavor. Be careful not to toast them too much or they will get burnt. Burned chiles will have a bitter taste.
  • Remove the stems and the seeds if you do not want the sauce too spicy.
If you’re in a rush, you can skip the toasting.

Is dried chile guajillo spicy?

It is considered a mild to medium level of spiciness. It’s actually not as hot as it seems, if you want to increase its spiciness you can leave the seeds and veins.

What can I use instead of chile guajillo?

Pasilla and ancho chiles are similar alternatives in spiciness level in case you cannot find them, but keep in mind that the flavor varies because they are different types of chiles.

How long do dehydrated chiles last?

Properly stored, whole dried chiles last up to 4 months in a dark place like a cupboard. Frozen dried chiles can last up to a 1 year.

Drowned Eggs in Guajillo Sauce (Huevos Ahogados en Salsa de Chile Guajillo) is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen
  • Add the stem-removed and seeded guajillo chile into hot water and let rest for 10 minutes, or until chile is soft.
We are making a basic guajillo sauce. Double batch it and save some for later.

PRO TIP:

  • You can also rehydrate dried chiles in cold water, but they will need to soak longer. About 1 hour. Sometimes less, if you’re working with a freshly dried chile.
  • In Mexico, dried chile tends to be dusty. Do not rinse dried chiles, or they will lose some of their flavors. With a damp paper towel, pat them clean.

Drowned Eggs in Guajillo Sauce (Huevos Ahogados en Salsa de Chile Guajillo) is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen

  • In a blender, add the chile, water, garlic clove, onion, and salt.
  • Blend until smooth.
From here, it depends on your blender. Some blenders don’t require straining. Others do. Straining will remove any extra chile chunk pieces and leave you with a smoother sauce. I’m not a strainer. It’s a “no-brainer.” For me, it’s one less dish to wash.  Drowned Eggs in Guajillo Sauce (Huevos Ahogados en Salsa de Chile Guajillo) is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen
  • Heat oil in a large pan and carefully add the guajillo sauce. It will splatter slightly when added to the pan.
  • Stir for 5 minutes.

How do you make a watery sauce thicker?

For this recipe, we need the sauce to be slightly thin and not too thick. But if your sauce is too watery, you can let the excess liquid evaporate by simmering the sauce longer until it reaches the desired consistency. Drowned Eggs in Guajillo Sauce (Huevos Ahogados en Salsa de Chile Guajillo) is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen
  • Lower the heat and gently add each egg to the pan.
  • Cover and bring to a gentle simmer.
When the whites are fully cooked, your eggs are ready. Sure, those eggs have drowned, but we also don’t have to call in the lifeguards for this dish.
Drowned Eggs in Guajillo Sauce, or Huevos Ahogados en Chile Guajillo, is a classic Mexican recipe. Delicious and savory. Perfect for breakfast, lunch, or dinner. By Mama Maggie’s Kitchen

SIDES

  • Corn tortillas
  • Refried beans
  • Queso fresco
And just like that the Huevos Ahogados are ready! Gently scoop up each egg individually and place it on a plate and add more guajillo sauce on top.

HUNGRY FOR MORE?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos. Did you make this recipe? Please rate the recipe below!
A fork cutting down into a drowned egg in guajillo sauce.

Huevos Ahogados

Huevos Ahogados (Drowned Eggs in Guajillo Sauce) is a great dish for Sunday Brunch. Not too spicy and with delicious Mexican flavors that you’re sure to enjoy.
5 from 8 votes
Print Pin Rate
Course: Breakfast
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 112kcal
Author: Maggie Unzueta

Ingredients

  • 4 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 5 minutes, or until soft.
  • Add reconstituted chiles, onion, garlic, salt, and 2 cups water to a blender.
  • Blend until smooth.
  • Discard the water from the reconstituted chiles.
  • Heat olive oil to a large pan.
  • Carefully strain the guajillo sauce into the pan.
  • (The sauce will splatter slightly when adding to the pan).
  • Stir and cook for 5 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.

Notes

Depending on your stove, you might only need 1 minute more of cooking after you remove the cover. 
Be very careful when adding the sauce to the pan. It will splatter. 

Nutrition

Calories: 112kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 464mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 701IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Breakfast, Mexican, Recipes

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Ashley @ Big Flavors from a Tiny Kitchen

    January 29, 2018 at 5:40 pm

    I 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 🙂

    Reply
  2. Rachel

    January 29, 2018 at 7:31 pm

    5 stars
    I love this dish and your step-by-step photo instructions are super helpful!

    Reply
  3. Patti @Patty Cake's Pantry

    January 29, 2018 at 11:17 pm

    I 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.

    Reply
  4. Elaine @ Dishes Delish

    January 30, 2018 at 5:39 pm

    5 stars
    Oh 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!

    Reply
  5. Anne Murphy

    February 1, 2018 at 10:09 am

    5 stars
    I 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…

    Reply
  6. Analida @ ethnicspoon.com

    February 2, 2018 at 6:24 am

    5 stars
    That dish looks so good! I’d love to soak that up with some nice crusty bread! Thanks for sharing!

    Reply
  7. Christine

    February 2, 2018 at 7:46 am

    5 stars
    This recipe looks SO delicious! Would love to try it out for brunch soon. Yum!

    Reply
  8. Marisa Franca @ All Our Way

    February 2, 2018 at 1:18 pm

    5 stars
    Love 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.

    Reply
  9. Tamara Andersen

    February 3, 2018 at 7:23 am

    5 stars
    My 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 🙂

    Reply
  10. Sharon

    February 4, 2018 at 2:16 pm

    That sauce!!! I have a feeling I would eat every bite of this and share none for breakfast. Such a great dish.

    Reply
  11. Debs

    February 4, 2018 at 3:08 pm

    5 stars
    absolutely 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!

    Reply
  12. Jenni LeBaron

    February 4, 2018 at 6:21 pm

    Yum! This is exactly the type of thing I love on a weekend. How tasty!

    Reply
    • Maggie Unzueta

      February 8, 2018 at 3:21 pm

      I make Huevos Ahogados on the weekends too. 🙂 They’re great for Sunday brunch. Hope you enjoy!

      Reply

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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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