Huevos Ahogados En Salsa Verde – “Drowned Eggs” – Recipe

Huevos_Ahogados
Huevos Ahogados

This simple Mexican egg dish has a picturesque name: Huevos Ahogados, which means the eggs have been drowned. The reality isn't so violent, they have actually just been poached directly in a thin salsa. 

Let me go ahead and state the obvious: this is great hangover food.

I'm pretty much a sucker for anything involving poached eggs, especially if there is something good to sop up the runny yolk. In this case it mixes in with the sauce and you wipe it all up with a stack of soft corn tortillas.

I first learned of Huevos Ahogados from my beloved Senor Moose, which I don't get to visit nearly enough because it is all the way across town in Ballard. To my surprise it wasn't in any of the Diana Kennedy or Rick Bayless cookbooks I have. Senor Moose uses a tomato broth, but I had tomatillo salsa left from the Swiss chard enchiladas of my previous post, so I used that. I think either version is delicious. You could also use a jarred salsa. Puree it if is chunky.

(By the way, the reason my tomatillo salsa isn't green is I used pinto bean cooking broth to thin it, and it turned it brown. Not so pretty, but it tastes great.)

One nice bonus about this dish: if you have ever had trouble poaching eggs, it won't be a problem here. The salsa has enough body to keep the whites in a compact ball around the yolks.

Hmm, that makes me wonder… maybe I could invent an easy egg poaching technique using xanthan gum! To the kitchen, batman…. but first:

Huevos Ahogados En Salsa Verde
Serves 2
Vegetarian and gluten-free; not vegan

  • 3 cups tomatillo salsa, either from this recipe or a jar, pureed and slightly thinned if needed – it should be about the consistency of typical tomato soup
  • 4 eggs
  • 6 soft corn tortillas
  • cilantro
  • salt
  1. In a small saucepan with a lid, bring the salsa to a simmer.
  2. Wrap the corn tortillas in a clean, damp dishtowel and microwave for a minute or so to soften.
  3. Carefully crack each egg, and working right above the sauce, pull the halves apart and allow the egg to nestle in.
  4. Cover the pot and cook for 3 minutes. Remove the lid and check to see if the whites are completely cooked. If not, return the lid and check every minute until you don't see any more transparent white
  5. Divide the sauce and eggs between two bowls. Hit them with a bit of sea salt and a few sprigs of cilantro. Serve with the warm tortillas to wipe your bowl clean.
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Posted by Michael Natkin on Monday, February 9th, 2009 in Breakfast, Gluten-Free or modifiable, Recipes.

12 Responses to “Huevos Ahogados En Salsa Verde – “Drowned Eggs” – Recipe”

  1. February 9, 2009 at 11:46 am #

    Oh, wow, this is great! I looove poached eggs and we always have salsa verde around so this is an easy one.

  2. February 9, 2009 at 12:01 pm #

    This looks really interesting. I love poached eggs, but I’ve never seen them like this before. Can’t wait to try it!

  3. February 10, 2009 at 11:31 am #

    Now these I have to make. Pronto. Thanks for the great idea! I especially love how easy the homemade tomatillo salsa is.

  4. February 11, 2009 at 5:39 pm #

    This looks very good and making them with the tomatillo sauce is a great idea, I would really like to have these huevos ahogados for breakfast (regardless of having a hangover).

  5. February 12, 2009 at 2:19 am #

    Oooh… I love it! Love poached eggs!

  6. February 16, 2009 at 11:12 am #

    This is brilliant. I always struggle with poaching eggs, and this is the perfect solution and so much more. Yumm…

  7. adam
    June 11, 2009 at 7:57 am #

    just made it: it’s amazing. I added some verde hot sauce for some extra kick!

  8. Michael Natkin
    June 11, 2009 at 8:10 am #

    Nice! Thanks for letting me know.

  9. Anna
    January 28, 2010 at 12:20 pm #

    Oh. Wow. Found the recipe and threw it together for a quick dinner, using my own sauce. I had mine on polenta, and this is officially a favorite and a cravings-worthy dish.

  10. RH
    March 11, 2010 at 2:43 pm #

    The roasted poblano peppers are what really make Senor Moose’s version sing. SO. FREAKING. GOOD.

    I always order mine with a side of avocado, then I mash it up in the broth and scoop it out again with the grilled bread.

  11. Michael Natkin
    March 11, 2010 at 4:14 pm #

    Love the avocado trick! I appreciate you taking the time to comment. If you haven't already, I'd love it if you would join the Herbivoracious facebook page:

    link to facebook.com

    Thanks,
    Michael

  12. sarah
    September 4, 2013 at 9:47 am #

    I made this for dinner last night and it was incredibly delicious. Took about 5 minutes to make and only dirtied about 3 dishes, altogether! Definitely a make-again.

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