Dive into the vibrant flavors of Mexico with the irresistible "Huevos Ahogados" – a dish that promises to awaken your taste buds and transform your breakfast routine! These Drowned Eggs, nestled in a rich and smoky guajillo sauce, are not just a meal; they're an experience that will leave you craving more. With a perfect balance of spice and savory goodness, this recipe is quick to prepare and perfect for any time of day. Join us on this culinary journey and discover how to create this deliciously comforting dish in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 4 eggs
- 4 dried guajillo chiles
- 1/2 onion
- 2 cloves garlic
- 1 cup chicken broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing the guajillo sauce. Start by removing the stems and seeds from the dried guajillo chiles. Rinse them under cold water to remove any dirt.
- In a dry skillet over medium heat, toast the guajillo chiles for about 1-2 minutes, turning frequently until they become fragrant. Be careful not to burn them.
- Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for about 10 minutes until they soften.
- While the chiles are soaking, finely chop the onion and garlic cloves.
- In a saucepan, heat a drizzle of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic to the saucepan and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Once the chiles are softened, drain them and place them in a blender along with the sautéed onion and garlic, and 1 cup of chicken broth. Blend until smooth, adding more broth if necessary to achieve a pourable consistency.
- Pour the guajillo sauce back into the saucepan. Season with salt to taste and bring to a gentle simmer over medium heat.
- While the sauce is simmering, prepare the eggs. Crack the eggs into small bowls or ramekins to make it easier to add them to the sauce.
- Once the sauce is simmering, carefully slide each egg into the sauce, one at a time. Cover the saucepan with a lid and let the eggs poach in the sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny.
- Once the eggs are cooked to your liking, remove the saucepan from the heat. Using a slotted spoon, carefully lift the eggs out of the sauce and place them on plates.
- Drizzle some of the guajillo sauce over the eggs and garnish with freshly chopped cilantro.
- Serve immediately with warm tortillas or crusty bread on the side for dipping.
Tips
- Choose Quality Chiles: Opt for fresh, high-quality dried guajillo chiles for the best flavor. Check for vibrant color and avoid any that look dull or brittle.
- Toast Carefully: When toasting the chiles, keep a close eye on them. They can burn quickly, which will impart a bitter taste to your sauce.
- Adjust Spice Levels: If you prefer a milder sauce, you can reduce the number of chiles or remove the seeds before soaking.
- Perfectly Poached Eggs: For perfectly poached eggs, ensure the sauce is gently simmering before adding the eggs. Covering the pan helps the whites set while keeping the yolks runny.
- Serving Suggestions: Pair your Huevos Ahogados with warm tortillas or crusty bread for a delightful dipping experience. A side of avocado or a fresh salad can also complement the dish beautifully.
- Garnish for Flavor: Don’t skip the fresh cilantro! It adds a burst of freshness that elevates the entire dish.
- Make It Ahead: The guajillo sauce can be made ahead of time and stored in the refrigerator for up to a week. Just reheat and add the eggs when you're ready to serve!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 16g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 380mg
