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Start your morning with a burst of flavor with this simple yet delicious recipe for Easy Huevos Ahogados. Translated as “drowned eggs,” this traditional Mexican dish features poached eggs smothered in a savory red enchilada sauce, topped with cheese and fresh cilantro. Served alongside warm corn tortillas and creamy avocado slices, it’s a satisfying breakfast that’s sure to become a favorite in your household.
The Hatch Organic Red Enchilada Sauce brings the heat to this dish. This rich and flavorful sauce sets the stage for the delicious huevos ahogados. With still having bold flavors this sauce adds a bit of a shortcut to ensure simplicity for this dish.
Treat yourself to a flavorful dish to kick off your morning. With minimal effort and maximum flavor, this recipe is bound to become a favorite in your repertoire.
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Easy Huevos Ahogados
Ingredients
- 1 (15 ounce) can Hatch Organic Red Enchilada Sauce
- 6 – 8 large eggs
- Kosher or fine sea salt and black pepper, , to taste
- ½ cup crumbled queso fresco or cotija cheese
- ¼ cup fresh cilantro leaves
- Sliced avocado
- Corn tortillas
Instructions
- Heat the enchilada sauce in a medium skillet over medium heat until it starts to simmer. Gently crack the eggs into the sauce. Let sit for about 30 seconds then gently spoon some sauce over the egg whites. Sprinkle salt and pepper on the egg yolks.
- Cover the pan and let the eggs simmer until the whites are set and the yolks are to your liking, about 4–5 minutes.
- Sprinkle cheese and cilantro over the eggs and serve with warm tortillas and avocado slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
