Huevos Ahogados (Drowned Eggs)
Huevos Ahogados, or Drowned Eggs, are poached eggs simmered in a rich and savory guajillo chile sauce. This easy Mexican breakfast comes together quickly and is perfect for a weekend brunch.
Servings: 6
Calories: 112kcal
Ingredients
- 4 guajillo chiles
- 4 cups water (to rehydrate the chiles)
- 2 cups water (to blend the sauce)
- ¼ onion
- 1 clove garlic
- 1 teaspoon salt
- 2 tablespoon olive oil
- 6 eggs
Instructions
- Toast the guajillo chiles on a griddle until fragrant, being careful not to burn them.
- Remove the stems and seeds from the chiles.
- Add 4 cups of water, the guajillo chiles, onion, and garlic to a stock pot.
- Bring to a boil and cook for 5 minutes. Turn off the heat and let cool slightly.
- Drain and discard the cooking water.
- Add the rehydrated chiles, onion, garlic, salt, and 2 cups of fresh water to a blender.
- Blend until smooth. Strain the sauce for a smoother texture.
- Heat the olive oil in a large skillet.
- Slowly and carefully add the guajillo sauce. Stand back because the sauce may splatter.
- Stir occasionally and cook for 5 minutes.
- Crack each egg into a small bowl, then gently slide it into the simmering sauce.
- Repeat with the remaining eggs.
- Cover and reduce the heat to medium-low.
- Simmer gently until the egg whites are fully cooked and the yolks are cooked to your liking.
- Carefully scoop the eggs onto plates and spoon additional guajillo sauce over the top.
- Serve with refried beans, avocado slices, and warm 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