Huevos Ahogados -- Eggs Drowned in Salsa
Eggs poached in a traditional Tomato-Jalapeno salsa can do wonders for grumpy mornings!
- 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)
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.
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.
Calories: 227kcal | Carbohydrates: 15g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 332mg | Sodium: 753mg | Potassium: 762mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2390IU | Vitamin C: 37.6mg | Calcium: 83mg | Iron: 2.4mg