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Huevos Ahogados en Caldo de Jitomate / Mexican Drowned Eggs, Poached in Tomato Salsa

May 1, 2012

This is tasty, quick and easy to prepare: and while being pretty typically Mexican in some respects it completely goes against how English people generally perceive Mexican food. The flavours are subtle and simple but produce a rich and creamy result and I am told it makes a great hangover cure… I have not tried this with a hangover as of yet, but I can say that it makes a great cure for rainy English mornings!

One of my Mexican friends on facebook regularly posts what she will be cooking on any given day as a status, so I quite often ask about the different recipes she mentions and how to make them. Upon seeing the words “Menú: Huevos Ahogados” I had to ask; what on earth are drowned eggs?!? and how do I make them?!? So I got the recipe that formed the base for this, I removed the courgettes as I hate them more than anything in the world, but the rest of the recipe is the same.

– Recipe –


4 medium Tomatoes, roughly chopped // 1 medium Onion, roughly chopped // 2 minced Cloves of Garlic // 1 Pasilla Chilli // roughly 300mls Water // 4 Eggs

  1. De-vein and de-seed the Pasilla Chilli and rip it up before putting it into a small cup of boiled Water for 5 minutes to rehydrate it.
  2. Put a little Lard or Butter into a pan and melt it. Begin to cook the Onion, Garlic and Pasilla Chilli in this pan on a low heat for 5 minutes .
  3. Add the Tomatoes and turn the heat up, cook for a further 5 minutes, season with Salt and Pepper.
  4. Blend the contents of the pan until fairly smooth and add Water to reach a gravy like consistency.
  5. Pour the sauce back into the pan and bring back to the heat. Crack the Eggs directly into it, spacing them out so they do not join together and then cook for a further 3-5 minutes until the white is set but the yellow is runny and then serve it up with Tortillas!


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