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    Home » Breakfast

    Huevos Ahogados -- Eggs Poached in Salsa

    September 27, 2019 By Patrick 11 Comments

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    Have you tried this Huevos Ahogados recipe yet?   It's an old favorite but I wanted to mention that I've been adding some leftover Hatch chile pieces to the broth and it is delish!

    Poached eggs swimming in a warm Tomato-Jalapeno broth is a real treat, so consider giving it a go if you're new to it.  You can stick to the original recipe and you'll be a happy camper, or if you have Hatch chiles on hand you can add in a few for another layer of flavor.

    Either way, give this technique a try and you might find a new favorite dish for breakfast.   And lunch.  And dinner.

    And I promise this will be the last mention of Hatch chiles...until next season 🙂


    If you've never had eggs poached in homemade salsa before then wait no longer! You simply cannot beat the flavor of these Huevos Ahogados. So good! mexicanplease.com

    Authentic Huevos Ahogados Recipe

    The literal translation of Huevos Ahogados is drowned eggs.  In this case, eggs drowned in fresh Tomato-Jalapeno salsa.

    If drowned eggs sounds too somber, you can refer to them as Huevos Abrazados, which translates to eggs embraced or hugged (by salsa!).

    A traditional tomato-based salsa tinged with some vibrant cilantro is the perfect candidate to hug your eggs.

    Here are the dry ingredients for the salsa:

    Ingredients for Huevos Ahogado broth

    We'll start by roasting the tomatoes and jalapenos to deepen their flavors.  You can blacken them on the stovetop if you want, but lately I just throw them in the oven for simplicity (400F).  And if you're adding in some Hatch chiles simply roast them along with the tomatoes.

    Note:  two jalapenos gives this sauce some kick.  If you prefer a milder sauce you can omit one of the jalapenos.

    In 15-20 minutes they'll look like this:

    If you've never had eggs poached in homemade salsa before then wait no longer! You simply cannot beat the flavor of these Huevos Ahogados. So good! mexicanplease.com

    Once roasted, add the tomatoes and de-stemmed jalapenos to a blender along with:

    1/2 onion (I used white)
    2 cloves garlic
    8-10 sprigs cilantro

    Pulse blend until you have thick liquid.

    Add a dollop of oil to a high-rimmed saucepan on medium heat (I used lard!).  The pan needs to be deep enough to allow the eggs room to poach in the liquid.

    Saute the salsa for a few minutes until thickened slightly.

    If you've never had eggs poached in homemade salsa before then wait no longer! You simply cannot beat the flavor of these Huevos Ahogados. So good! mexicanplease.com

    Add 2-3 cups of chicken stock along with 1/2 teaspoon salt and bring to a boil.

    (I'm pulling a 4 cup container of homemade chicken stock from the freezer, but you can use veggie stock if you want, or even water, just know that you'll probably need a little more liquid than just the salsa for the eggs to have enough depth to poach.  Also, adding 1/2 teaspoon of salt might be too much if you are using store-bought stock.  I would recommend salting to taste if that's the case.)

    It's easiest to add the eggs one at a time to the broth.  Cracking them in individual bowls can help with this.

    If you've never had eggs poached in homemade salsa before then wait no longer! You simply cannot beat the flavor of these Huevos Ahogados. So good! mexicanplease.com

    Once the salsa mixture is boiling, reduce heat to maintain a steady simmer.

    Add the eggs to the salsa broth.

    Huevos Ahogados (Eggs Drowned in Salsa) mexicanplease.com

    As they start to set, you can spoon some salsa over the top of the eggs to help them set further.

    Huevos Ahogados Eggs Drowned in Salsa mexicanplease.com

    It'll take 5-7 minutes for firm whites and runny yolks, and a couple minutes longer for cooked yolks.

    Serve in a dish that lets the eggs sit in plenty of the salsa mixture, because it is delicioso.

    If you've never had eggs poached in homemade salsa before then wait no longer! You simply cannot beat the flavor of these Huevos Ahogados. So good! mexicanplease.com

    Season with salt and cilantro (optional).

    You've got lots of options for sides:  warm corn tortillas, toast, even bagels....but my go-to option lately is a bean and cheese quesadilla in a flour tortilla.   Simply add some refried beans and cheese to half of a flour tortilla, then fold onto itself and crisp it up in a dry skillet over medium heat.

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    Dipping a crispy quesadilla into the salsa mixture is almost as good as hugging eggs with salsa!

    Huevos Ahogados Eggs Drowned in Salsa mexicanplease.com

    Yum!

    Okay let me know if you have any questions about these Huevos Ahogados.  It's one of those recipes that seems to fly under the radar but once you try it you'll be hooked.   Or hugged.   Or happy.

    Buen Provecho.

    Scroll down for the recipe box, and feel free to use the comments section below if you have questions or want to leave feedback on this recipe.  For up-to-date recipes follow us on Facebook, Pinterest, or Instagram. 

    Huevos Ahogados Eggs Drowned in Salsa mexicanplease.com

    Huevos Ahogados -- Eggs Drowned in Salsa

    Eggs poached in a traditional Tomato-Jalapeno salsa can do wonders for grumpy mornings!
    4.46 from 11 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 3
    Calories: 227kcal
    Author: Mexican Please

    Ingredients

    • 4 tomatoes
    • 2 jalapenos (serranos will work too)
    • 1/2 white onion
    • 2 cloves garlic
    • 10-12 sprigs cilantro
    • 6 eggs
    • 2-3 cups chicken stock (or veggie stock)
    • 1/2 teaspoon salt (plus more to taste)
    • cilantro for garnish (optional)
    • 2-3 Hatch chiles (optional)

    Instructions

    • Roast the tomatoes and jalapenos in the oven at 400F for 15-20 minutes.  
    • Add the tomatoes, jalapenos (de-stemmed), 1/2 white onion, 2 cloves garlic, and 10-12 sprigs cilantro to a blender.  Pulse blend until you have a thick liquid.
    • Add a dollop of oil (or lard) to a high-rimmed saucepan.  Saute the salsa mixture from the blender until slightly thickened, 4-6 minutes.
    • Add 2-3 cups of stock and 1/2 teaspoon salt.  Stir well and bring to a boil.  Reduce heat to maintain a steady simmer.  Salt to taste. 
    • Cracking the eggs in individual bowls makes it easier to slide them into the broth.  Add the eggs to salsa mixture.
    • Cook the eggs 4-6 minutes for runny yolks, or a couple minutes longer for firm yolks.
    • Serve the eggs in bowls along with plenty of the salsa broth.  Taste for seasoning and garnish with fresh cilantro (optional).
    • Corn tortillas, toast, or crispy quesadillas are all good options to dip into the delicious broth. 

    Notes

    While traditionally made using chicken stock, any stock will do in this recipe.
    Be sure to serve with lots of the salsa mixture, it's delicious!
    The exact amount of stock you need to add will depend on the pan you're using.  Just ensure the liquid is deep enough for the eggs to poach in. 
    I've been adding 2-3 roasted Hatch chiles to this recipe recently, but that is optional.   You can roast them along with the tomatoes and then de-stem, de-seed, and pull off as much skin as you can before adding them to the blender.
     
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Prefer chipotles?  We recently made a batch of Eggs Poached in Chipotle Salsa.

    Yesterday I poached some eggs in Chipotle Salsa and they were delicious! I served them on top of some tostadas along with a layer of refried beans. mexicanplease.com

     

    And if you still have eggs on the brain, try making Huevos Divorciados,  Huevos Rancheros or Huevos a la Mexicana.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

     

    And serve them up with our Skillet Cornbread or our Poblano Breakfast Potatoes.

    Despite being hands off these Poblano Breakfast Potatoes have incredible flavor. Chop 'em up, throw 'em in the oven, and 30-40 minutes later breakfast is served. So good! mexicanplease.com

     

    Still hungry?!

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    « Roasted Hatch Chile Salsa
    Entomatadas Recipe »

    Reader Interactions

    Comments

    1. Sandra

      December 26, 2021 at 7:15 am

      Hi Patrick,
      Unfortunately, everyone here in Germany seems to love Mexican food - but except for a few standard ingredients, you can hardly find ingredients for your recipes here (especially something like fresh tomatillos are hard to find here, as they are not shipped online either). That's why I'm always thrilled when I come across a recipe like this one, for which I have most of the ingredients at home, so I don't just have to imagine the dish, but can actually recreate it (your descriptions, experiences and explanations are always a joy, even when I can't recreate a recipe).
      Since my kid doesn't like to eat too spicy, I reduced the jalapenos to one - and the soup was still great. Definitely a keeper.
      Thank you.
      Sandra

      Reply
      • Patrick

        January 07, 2022 at 1:00 pm

        Thanks much for your note Sandra! Yeah I've been loads of tomatillo questions from Germany and the Netherlands lately, it always makes me think there is real opportunity for a business there 🙂

        But in the meantime I'm so glad you tried out this simple dish as it's one of my favorites on the site. Cheers.

        Reply
    2. Alex Snyman

      May 13, 2021 at 1:07 pm

      Hey Patrick,

      Cooking this for the first time over the weekend and don't have access to fresh hatch chiles so I'm going the canned route. Should I still roast them or should I just use straight out of the can?

      Thank you!
      Alex

      Reply
      • Patrick

        May 14, 2021 at 3:10 pm

        Hey Alex! If they've been resting in liquid then you can just use them straight out of the can as roasting won't have the same effect. Cheers.

        Reply
    3. Angelina Rodriguez

      August 07, 2020 at 9:14 pm

      5 stars
      Delicious!

      Reply
      • Patrick

        August 11, 2020 at 2:20 pm

        Thanks Angelina!

        Reply
    4. Gracie

      January 24, 2020 at 3:04 pm

      Yum trying this tonight . I’m sure the hubby is going to love it.

      Reply
    5. Scarlett

      January 10, 2020 at 12:26 pm

      5 stars
      This is so unique and absolutely delicious!!! I have just stumbled across your blog and I can't wait to try all of these amazing ideas! Thanks for sharing all of your knowledge, Patrick. It is so nice to find others that love Mexican food as much as I do 🙂

      Reply
      • Patrick

        January 10, 2020 at 2:28 pm

        Thanks Scarlett! I'm so glad you found this recipe as it is one of my favorites on the site. I hope you find loads of other keepers 🙂

        Reply
    6. Veea’ne

      July 08, 2019 at 4:55 pm

      Wow this recipe sounds absolutely delicious ! Reminds me somewhat of, Eggs in Purgatory. I think dipping a Gordita in the broth sounds like the bomb ! Thanks for sharing .

      Reply
      • Patrick

        July 09, 2019 at 5:41 pm

        Ahh yes that would be the perfect accompaniment 🙂

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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