A traditional Mexican dish, Huevos ahogados, has been winning hearts and tastebuds of people across the globe. The indigenous Mexican term actually means “egg drowned” in English and right then the question comes in your mind that drowned in what? It’s basically poached eggs drowned in sweet n spicy salsa made from tomato, oregano onion, garlic and jalapeno. This dish also has got another Mexican name “Huevos Abrazados” which means eggs hugged by red saucy salsa. Even for adding more taste, what you can do is after you have done cooking the eggs, garnish it with some fresh crunchy tortillas and sprinkle a little cilantro and cotija cheese. Let us have a quick look at its recipe.
Ingredients:
• 4 good quality and organic eggs
• 2 tbsp of olive oil (extra virgin)
• ½ tbsp of salt (can change the measurement according to your taste)
• ½ sliced onion
• 3 small pieces of garlic
• 3-4 fresh tomatoes
• 8-10 guajillo chiles
• 2 dried Mexican peppers (chile de arbol )
• 1 teaspoon of dried Mexican oregano
• Some chopped cilantro
• 2 cubes of Cheese (Better to use Cotijo cheese, if available)
Instructions:
- Fill a pot with 2-3 cups of water and put it on oven over a medium flame.
- Put a pan on another oven and keep heating it over a medium to high flame. Add some peppers and guajillo chiles to the pan and roast them for a few minutes, until a slight aroma starts coming out from it. Move the roasted chiles with pepper to another plate while the water keeps boiling in the other pot.
- Now, add the chopped pieces of tomatoes and roasted pepper and chiles to the boiling water. Cover the lid of the pot and let it cook for about 4-5 minutes straight. Then, after it starts simmering, put down the pot from the gas oven and leave it to rest and soak in the water for sometime.
- In the meantime, pour 2 tbsp of extra virgin olive oil in the pan and add slices of garlic and onions in it. Keep sautéing the slices in the pan for a few minute, until the onions turn slightly golden brown.
- Now, transfer the onions and garlic in a bowl and keep them aside. Get the soaked tomatoes along with pepper and chiles and add them to the bowl containing the lightly fried onions and garlic. To it, add ½ to 1 teaspoon of salt (according to your taste) and some oregano for the enhancement of overall flavor of the dish. Start blending them well together. Keep blending until the mixture becomes smooth and saucy.
- After you’re done with blending, pour the sauce back to the same pan for the last time and put it over medium to high flame. Now crack open the eggs and drop the yolks on the sauce over the pan. Cover the lid and let it get cooked for 8-10 minutes straight.
- Once cooked completely, take the pan down and serve it on a plate. Grate 2 cubes of Cotijo cheese and sprinkle some cilantro over it.
Your favorite plate of Huevos Ahogados is perfectly ready to get served along with some crunchy corn tortillas, bagels, toast or crispy quesadilla.
Last Updated on December 6, 2021
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