Comments on: Huevos ahogados

By: Roberto M.

Roberto M. — Sun, 16 Nov 2008 17:57:46 +0000

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.

By: kellypea

kellypea — Thu, 17 Jul 2008 22:06:58 +0000

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…

By: Jen of a2eatwrite

Jen of a2eatwrite — Fri, 11 Jul 2008 18:02:22 +0000

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.

By: Peter G

Peter G — Fri, 11 Jul 2008 10:30:19 +0000

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

By: Teresa

Teresa — Fri, 11 Jul 2008 05:09:50 +0000

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