Huevos Ahogados

Huevos Ahogados is a classic Mexican Breakfast dish of eggs poached in a smoky tomato salsa. It’s also perfect served for lunch, dinner, or anytime in between. 

Huevos Ahogados in tomato salsa served on a white bowl and topped with pickled onions.

Eggs In Salsa

This Mexican recipe is very similar to the Middle Eastern egg dish Shakshuka. I would not be surprised that it was inspired by them! These Huevos Ahogados are comforting and pretty darn easy to make at home.

Once you’ve learned the few keys to success, which are outlined below, you’ll be well-equipped to make this authentic recipe whenever you want, whether for brunch or an easy weeknight dinner.

Why you’ll love this recipe

  • So healthy – It’s packed with protein, it’s low fat and low calories.
  • I’m talkin’ jammy yolks, firm egg whites covered in a delicious salsa!
  • A jazzed up breakfast recipe: love eggs, but looking to try new flavor variations? You’ll love these eggs drowned in salsa.

Picking on a cooked huevos ahogados with a fork.

Ingredients

For this recipe we’re making a roasted salsa roja (red salsa) but these eggs can also be made with a green one like this delicious Tomatillo salsa.

One thing you’ll notice about this recipe is that we don’t need any oils to cook the eggs! Since they’ll be cooking in the salsa, they won’t be sticking to the pan. Win win!

Roasted Tomato Salsa

  • 5 medium roma tomatoes
  • 1/8 of an onion
  • 2 jalapeños remove stems
  • 1 serrano pepper remove stems
  • 1 garlic clove
  • ¾ cup water or vegetable broth
  • salt & pepper
  • ½ teaspoon Better Than Bullion (no chicken base).

The Eggs

  • 4 to 5 eggs
Ingredients on a white oval plate.
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How To Make Huevos Ahogados

Making Huevos Ahogados is very simple but it does involve a two step process. First you cook the salsa then you cook the eggs IN the salsa.

Top tip: You can make the salsa ahead of time and just reheat when ready to use

Make The Salsa

  • Place the tomatoes, garlic, jalapeños and serrano peppers on a comal or skillet lined with aluminum foil wrap.
  • Char/roast over medium high heat until they start showing brown spots. Turn them to all sides to get an even roasting. The tomatoes should be soft and slightly charred when done.
Roasting onions, tomatoes and jalapeños on a comal.
  • Remove the tomatoes core with a knife
Removing the stem with a knife from toasted tomatoes.
  • Place them in a blender or food processor along with the garlic, peppers, water or broth, salt & pepper and better than bullion.
  • Blend until there are no big chunks
Blending the salsa in a blender.
  • Heat a medium sized pot or a large stainless steel pan, over medium high heat and add the blended salsa. Cook over medium heat for 10 minutes. Taste for seasoning and add more salt & pepper if needed.
A large skillet with salsa roja and a wooden spoon.

Cook The Eggs

  • Crack eggs into a small bowl first then gently place one egg at the time over tomatoes salsa.
Adding 5 eggs to the cooked salsa in a white skillet.
  • Spoon some salsa on top of the egg and cover the pot/pan with a lid.
  • Cook over medium-low heat for 5 to 7 minutes. The eggs are done when the egg whites are no longer clear. If you like the eggs runny, cook for about 5 minutes.
Pouring salsa over the eggs to cook them on the inside.

Huevos Ahogados Serving Suggestions

Huevos ahogados in a white saucepan with two plates on the side.
Huevos Ahogados En Salsa Roja

Chef's Hat Icon.

Chef’s Tips and Notes

Follow these cooking tips to cook the eggs just right! I like my eggs that are soft-cooked with set whites and medium yolks, so that when you slice into an egg, the yolk breaks and mingles with the sauce. But if you like firmer yolks, cook for an extra minute or so.

  • Control the heat. The eggs will start cooking as soon as they hit the salsa. Make sure the salsa is not boiling when you crack the eggs into it. Cook them in a gentle simmer at medium-low heat.
  • Spoon some of the salsa over the eggs. After breaking the eggs into the sauce, gently spoon some of the tomato salsa over just the eggs. If you like the yolks to be more runny, don’t spoon salsa over the yolks.
  • Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along. As soon as the whites are set and the eggs jiggle a bit in the center, they’re done.
Huevos Ahogados in tomato salsa served on a white bowl and topped with pickled onions.

💛 Health Benefits

Want a good reason to eat eggs in salsa? It’s good for you!

  • High Protein. A large egg contains about 6 grams of protein and it’s only 70 calories per egg.
  • Salsas are made with fresh produce, lime juice, and simple herbs and seasonings. All of which are naturally low in calories.
  • High in vitamins. This salsa is made with a hefty foundation of tomatoes which are high in key vitamins such as C & E.
  • Hot peppers containing capsicum help with health problems like arthritis, cardiovascular disease, vascular headaches, infections, kidney trouble, and more. 
A fork with some egg and the breakfast plate on the background.
An icon of a plate with a fork and knife.
MORE delicious…

Mexican Breakfasts Recipes

If you love these Huevos Ahogados, also try one of these classic Mexican breakfast recipes next:

💫 If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. I’m so grateful you’re here! 🙏🏼

Print Recipe:

Huevos Ahogados Recipe

Servings 2 people
Ana Frias
5 from 5 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Huevos Ahogados is a flavorful, warm, savory Mexican dish filled with salsa, eggs, and spices. I love serving it with a warm tortilla for a satisfying breakfast, lunch, or dinner!
2 people

Ingredients
  

For the Salsa
  • 5 medium roma tomatoes
  • 1/8 of an onion
  • 2 jalapeños remove stems
  • 1 serrano pepper remove stems
  • 1 garlic clove
  • ¾ cup water or vegetable broth
  • salt & pepper
  • ½ teaspoon Better Than Bullion (no chicken base).
For the Eggs
  • 4 eggs

Instructions
 

Make The Salsa

  • Place the tomatoes, garlic, jalapeños and serrano peppers on a comal or skillet lined with aluminum foil wrap.
  • Char/roast over medium high heat until they start showing brown spots. Turn them to all sides to get an even roasting. The tomatoes should be soft and slightly charred when done.
  • Remove the tomatoes core and place them in a blender along with the garlic, peppers, water or broth, salt & pepper and better than bullion.
  • Blend until there are no big chunks
  • Heat a medium sized pot or a large stainless steel pan, over medium high heat and add the blended salsa. Cook over medium heat for 10 minutes. Taste for seasoning and add more salt & pepper if needed.

Cook The Eggs

  • Crack eggs into a small bowl first then gently place one egg at the time over tomatoes salsa. Spoon some salsa on top of the egg and cover the pot/pan with a lid.
  • Cook over medium-low heat for 7 to 8 minutes. The eggs are done when the egg whites are no longer clear. If you like the eggs runny, cook for about 5 minutes.
  • Enjoy with a side of beans and tortillas. Top with crumbled queso fresco, drizzle with Mexican crema and cilantro if desired.

*Ana’s Notes:

Follow these cooking tips to cook the eggs just right! I like my eggs that are soft-cooked with set whites and medium yolks, so that when you slice into an egg, the yolk breaks and mingles with the sauce. But if you like firmer yolks, cook for an extra minute or so.
  1. Control the heat. The eggs will start cooking as soon as they hit the salsa. Make sure the salsa is not boiling when you crack the eggs into it. Cook them in a gentle simmer at medium-low heat.
  2. Spoon some of the salsa over the eggs. After breaking the eggs into the sauce, gently spoon some of the tomato salsa over just the eggs. If you like the yolks to be more runny, don’t spoon salsa over the yolks.
  3. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along. As soon as the whites are set and the eggs jiggle a bit in the center, they’re done.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 2eggs | Calories: 185kcal | Carbohydrates: 8g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 372mg | Sodium: 539mg | Potassium: 565mg | Fiber: 3g | Sugar: 7g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Two plates with huevos ahogados and salsa on the side.

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Recipe Rating




5 Comments

  1. 5 stars
    The salsa was to die for! SOOOO great with the eggs….and anything else you want to put it on!!! YUMM!!!

  2. 5 stars
    Wow! Now this looks amazing! Definitely the perfect dish to make for breakfast for dinner, aka brinner. 😉

  3. 5 stars
    Loved this easy, robust dish! We had it for dinner and charring the vegetables adds so much flavor. Healthy and yummy!

  4. 5 stars
    This was such a delicious breakfast! We loved your huevos ahogados. Will definitely be making it again, thanks!