Huevos ahogados

Posted by Ben On July - 10 - 2008 Under Breakfasts


It seems like this week is green week for me. I have been posting a lot of recipes with tomatillo sauce. I like green salsa. In Mexico we have two basic kinds of sauces and salsas, one red made with tomatoes and dried peppers and one green made with tomatillos and fresh peppers (jalapenos, de arbol, serrano) To continue with the streak of green sauces I made this morning huevos ahogados (drowned eggs?) in tomatillo sauce for breakfast.

To make this recipe for 2 servings all you need is:

  • 4-5 large eggs
  • 4 large tomatillos
  • 1-2 jalapeno peppers
  • 1/2 onion
  • 2 garlic cloves
  • 2 cup chicken broth
  • salt and pepper to taste

First cook your eggs like you would scrambled eggs in a large saucepan. While the eggs are cooking liquefy tomatillos, peppers, onio, cloves and chicken broth in a blender. When the eggs are firm add the sauce and let cook for 8-10 minutes. Add salt and pepper to taste.

This recipe can also be made with red sauce. In which case you’d use tomatoes instead of tomatillos and a dried peppers or adobados. This breakfast goes very well with beans (not refried) and bolillos. You wanna know what bolillos are? Stay tuned because tomorrow I have a nice surprise. What can I say, I am a teaser. Ha!

Buen provecho!

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5 Replies

  1. Teresa Said,

    All right Ben. My kind of breakfast. Thanks for sharing.

    Posted on July 11th, 2008 at 12:09 am

  2. Peter G Said,

    This is a real interesting take on eggs..I’ve never seen this dish before! You are full of surprises.

    Posted on July 11th, 2008 at 5:30 am

  3. Jen of a2eatwrite Said,

    This looks really delicious, Ben. It reminds me of an Armenian dish which is cooked in a similar fashion, but tomatoes and onions are used as the “drowning” sauce.

    Posted on July 11th, 2008 at 1:02 pm

  4. kellypea Said,

    Clearly, I’m over Italian food. This sounds seriously delicious. Mmmm…tomatillos. I’m going nuts right now because I’m going through magazines looking at Japanese food, then Mexican food, then barbeque…Ahhhhhhhhh! I’m so confused! If only I had some tomatillos…

    Posted on July 17th, 2008 at 5:06 pm

  5. Roberto M. Said,

    This recipe can also be used to poach the eggs. Just make the sauce, like he says, and pour it in a sauce pan. Let it simmer for 10 minutes or so, until some liquid evaporates and it gets thicker. You then add the eggs whole, making sure that the yolk doesn’t break. Cover it, and let it simmer for 5 minutes or so, until the outside of the egg is cooked, but the yolk is still runny. Serve with beans or whatever else you like.

    Posted on November 16th, 2008 at 12:57 pm

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