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Drowned Eggs – Huevos Ahogados
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Description
When it comes to eggs, it can’t get simpler than Huevos Ahogados. A Mexican egg dish, the name translates to “Drowned Eggs,” drowned with love in a semi-thin salsa (sauce).
Ingredients
- 4 cups Tomato Sauce (Salsa)
- 4 whole Eggs
- 1 pinch Salt
- 1 pinch Freshly Ground Pepper
- 1 ounce, weight Fresh Cheese
- 1 sprig Cilantro, To Garnish
Preparation
Use your favorite salsa or sauce—green, red, hot, mild, your choice. This time I used spicy red.
Bring the salsa to a simmer. Carefully crack each egg and let Miss Salsa and Mr. Egg be joined.
Sprinkle some fresh pepper.
Cook for about 3 to 4 minutes or until they are done (no more transparent white). Serve them hot.
I like serving mine in cazuelas (clay bowl), not only for the look but because cazuelas retain the heat for a longer time.
Use some fresh cheese and cilantro to garnish, and warm tortillas to devour them.
Buen Provecho!
Alba H. Rodriguez
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westmonster on 4.23.2010
Sounds yummy! I’ll have to try them next time I have the munchies and only one clean pan – so… tomorrow then.