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.
Servings: 6
Calories: 112kcal
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