Huevos Ahogados
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Ingredients
Cooking Process
Recipe Note
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Steps
Place the medium skillet on the stove and set the heat to medium. Add the guajillo and árbol chiles to the skillet. Toast the chiles until they become fragrant, flipping them occasionally. This should take about 1 minute. Once done, transfer the chiles to a small pot.
Add the tomatoes to the small pot. Then, fill the pot with water until the tomatoes are fully submerged. Place the pot on high heat and bring the water to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 minutes. After that, remove the pot from the heat and let it sit for 5 minutes to allow the chiles and tomatoes to soften and rehydrate.
While the chiles and tomatoes are soaking, set the same medium skillet on the stove and turn the heat to medium - high. Pour the olive oil into the skillet. Add the onions and garlic to the oil and cook them for 5 minutes, stirring occasionally. After 5 minutes, remove the skillet from the heat and transfer the cooked onions and garlic to a large blender.
Add ½ cup of the chile cooking water, the rehydrated chiles, salt, and oregano to the blender. Blend the ingredients until the mixture is smooth.
Add the cooked tomatoes to the blender. If you prefer a chunky and rustic sauce, pulse the blender a few times. If you like a smooth sauce, blend the mixture completely. This is a matter of personal preference.
Pour the sauce back into the same medium skillet. Set the heat to medium and cook the sauce for 1 minute, stirring it often. After 1 minute, reduce the heat to low.
Use a spoon to create 4 small wells in the sauce. Carefully crack an egg into each well.
Cover the skillet and cook the eggs for 7 - 10 minutes. Check the eggs periodically. The egg whites should no longer be clear, and the yolks should be cooked to your liking.
Garnish the huevos ahogados with your desired toppings and serve it with warm flour tortillas or toast.
Nutrition
Per serving (2 servings)
188
Calories
9g
Protein
12g
Carbs
13g
Fat
957mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this Huevos Ahogados recipe make?
This recipe makes 4 servings. It's a suitable amount for a small gathering or family meal.
What is the total time needed to prepare and cook Huevos Ahogados?
The total time is 40 minutes, with 10 minutes for prep and 30 minutes for cooking.
Can I substitute the guajillo chiles in this recipe?
There's no substitution info provided. Guajillo chiles give a distinct flavor to the salsa.
How long should I cook the eggs in the Huevos Ahogados?
Cook the eggs for 7 - 10 minutes. Check periodically until the whites are set and yolks are to your liking.
What are the allergens in this Huevos Ahogados recipe?
The allergens in this recipe are eggs and dairy, from the eggs and the optional cheese topping.
Is this Huevos Ahogados recipe difficult to make?
The recipe has a medium difficulty level, suitable for those with some cooking experience.
Substitutions
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Substitutions
guajillo chiles
ancho chiles, New Mexico chiles
Ancho chiles are milder and sweeter than guajillo chiles, while New Mexico chiles have a similar heat level but a slightly different flavor profile. Both can be used as substitutes, but the final sauce may have a slightly different taste and color.
árbol chiles
jalapeño peppers, serrano peppers
Jalapeño peppers are milder than árbol chiles, while serrano peppers are spicier. Adjust the quantity according to your spice preference. These peppers may also change the texture of the sauce slightly.
Roma tomatoes
plum tomatoes, canned crushed tomatoes
Plum tomatoes have a similar texture and flavor to Roma tomatoes. If using canned crushed tomatoes, reduce the cooking time as they are already cooked. The canned version may also have added salt, so adjust the seasoning accordingly.
olive oil
vegetable oil, canola oil
Vegetable and canola oils have a neutral flavor, which may slightly change the overall taste compared to the more distinct flavor of olive oil. They have a similar cooking performance.
white onion
yellow onion, red onion
Yellow onions are a common substitute and have a similar flavor. Red onions have a milder and slightly sweeter taste and can add a pop of color. The flavor difference is subtle, but red onions may be a bit more pungent when raw.
garlic
garlic powder
Use about 1/4 teaspoon of garlic powder for each clove of fresh garlic. The flavor may be less intense and fresh - tasting compared to fresh garlic.
queso fresco or cotija cheese
feta cheese
Feta cheese has a similar crumbly texture but a different flavor profile. It is saltier and tangier than queso fresco and cotija, so adjust the amount of additional salt in the recipe accordingly.
eggs
tofu (for a vegan version)
This is a major substitution as it changes the dish from an egg - based one to a vegan option. Press the tofu well to remove excess moisture, then crumble it and cook it in the sauce. The texture and flavor will be quite different from eggs.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftover Huevos Ahogados in an airtight container in the fridge for up to 3 days.
Freezer
It's not recommended to freeze Huevos Ahogados as the eggs and sauce texture may be affected.
Storage Tips
- • Ensure the container is tightly sealed to prevent air and moisture from getting in.
Reheating Tips
- • Reheat in a skillet over low - medium heat, stirring occasionally to avoid burning and to heat evenly.
- • If the sauce seems dry, add a little water or olive oil.
Safety Notes
- • Always reheat until the internal temperature of the dish reaches a safe level to kill any potential bacteria.
Troubleshooting
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Troubleshooting
Chiles are burnt during toasting
Likely cause: The heat on the skillet was set too high or the chiles were left in the skillet for too long without flipping often enough.
Reduce the heat to a lower medium setting if you plan to toast more chiles. When toasting, make sure to flip the chiles every 10 - 15 seconds to ensure even toasting. Discard the burnt chiles and start with a new batch.
Onions and garlic are burnt while cooking
Likely cause: The heat was set too high on the medium - high setting, or the ingredients were not stirred frequently enough during the 5 - minute cooking time.
Lower the heat to medium. If the onions and garlic are slightly burnt, remove the burnt parts and continue with the recipe. If they are severely burnt, discard them and start over with fresh onions and garlic.
The sauce is too thick
Likely cause: Not enough of the chile cooking water was added to the blender, or the tomatoes were cooked for too long, causing them to lose too much moisture.
Add small amounts (1 - 2 tablespoons at a time) of the remaining chile cooking water to the blender and blend again until the desired consistency is reached. If there is no more chile cooking water, you can add a little bit of warm water.
The sauce is too thin
Likely cause: Too much of the chile cooking water was added to the blender, or the sauce was not cooked long enough after being poured back into the skillet.
Pour the sauce back into the skillet and cook it over medium - low heat, stirring constantly, until the sauce thickens to your liking. You can also let the sauce sit for a few minutes after removing it from the heat; it may thicken as it cools.
Eggs are undercooked
Likely cause: The eggs were not cooked for long enough within the 7 - 10 - minute cooking time, or the heat was set too low.
Cover the skillet again and continue cooking the eggs over low heat. Check the eggs every minute until the egg whites are no longer clear and the yolks are cooked to your preference.
Eggs are overcooked
Likely cause: The eggs were cooked for too long, or the heat was set too high during the 7 - 10 - minute cooking time.
If the eggs are slightly overcooked, remove them from the skillet immediately to prevent further cooking. If they are severely overcooked, you can still serve them, but note that the texture may be less desirable. For future batches, reduce the cooking time or lower the heat.
The sauce is bland
Likely cause: Not enough salt or oregano was added, or the chiles did not have enough flavor due to improper toasting or soaking.
Add a small pinch of kosher salt to the sauce and stir well. Taste the sauce and add more salt if needed. You can also add a little more dried Mexican oregano, about ⅛ teaspoon at a time, until the desired flavor is achieved.