Huevos ahogados

Breakfasts — By Ben on 10 July 2008

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!

Tagged as: Beans, Breakfast & Brunch, Easy recipes, Eggs, Mexican food, Mexican ingredients, Salsas and sauces

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About Author

Ben

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(5) Readers Comments

Teresa
July 11, 2008 at 12:09 am

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

Reply
Peter G
July 11, 2008 at 5:30 am

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

Reply
Jen of a2eatwrite
July 11, 2008 at 1:02 pm

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.

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kellypea
July 17, 2008 at 5:06 pm

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…

Reply
Roberto M.
November 16, 2008 at 12:57 pm

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.

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