Huevos Ahogados, in a nutshell, are “drowned” eggs in a savory guajillo sauce. I love a good Sunday brunch. My favorite – Machaca con Huevos 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.
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Table of Contents
- 1 INSTRUCTIONS
- 2 Is dried chile guajillo spicy?
- 3 What can I use instead of chile guajillo?
- 4 How long do dehydrated chiles last?
- 5 PRO TIP:
- 6 How do you make a watery sauce thicker?
- 7 SIDES
- 8 Huevos Ahogados
- 9 INSTRUCTIONS
- 10 Is dried chile guajillo spicy?
- 11 What can I use instead of chile guajillo?
- 12 How long do dehydrated chiles last?
- 13 PRO TIP:
- 14 How do you make a watery sauce thicker?
- 15 SIDES
- 16 Huevos Ahogados
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
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 for my latest recipes and videos. Did you make this recipe? Please rate the recipe below!
Huevos Ahogados
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
Nutrition
Huevos Ahogados, in a nutshell, are “drowned” eggs in a savory guajillo sauce. I love a good Sunday brunch. My favorite – Machaca con Huevos 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
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 for my latest recipes and videos. Did you make this recipe? Please rate the recipe below!
Huevos Ahogados
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
Nutrition
Yum! This is exactly the type of thing I love on a weekend. How tasty!
I make Huevos Ahogados on the weekends too. 🙂 They’re great for Sunday brunch. Hope you enjoy!
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!
That sauce!!! I have a feeling I would eat every bite of this and share none for breakfast. Such a great dish.
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 🙂
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.
This recipe looks SO delicious! Would love to try it out for brunch soon. Yum!
That dish looks so good! I’d love to soak that up with some nice crusty bread! Thanks for sharing!
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…
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!
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.
I love this dish and your step-by-step photo instructions are super helpful!
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 🙂