Huevos Ahogados (Drowned Eggs 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. 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

• 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.

• 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.

• 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. 

• 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.

• 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.

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!

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. 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

• 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.

• 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.

• 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. 

• 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.

• 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.

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!