Huevos Ahogados (Eggs Drowned in Salsa) Recipe

Huevos Ahogados (Eggs Drowned in Salsa) Recipe


How To Make Huevos Ahogados (Eggs Drowned in Salsa)

Up your breakfast eggs game with this hearty Mexican huevos ahogados. The runny eggs are submerged in a rich and flavorful salsa.

Prep: 35 mins
Cook: 15 mins
Total: 50 mins


  • 1⁄2 tbsp vegetable oil
  • 1 large onion, cut into 4 pieces
  • 5 garlic cloves
  • 2 tbsp salt, plus additional 2 tsp
  • 4 Roma tomatoes
  • 1 chile de árbol, stems removed
  • 1 serrano chile
  • 1 jalapeno chile
  • 2 yellow chiles
  • 2 tsp black pepper
  • 1 cup water, where the chile was boiled in
  • 4 eggs


  1. Pour vegetable oil into a small frying pan placed over a medium flame. Allow to get hot.
  2. Add the onion and garlic cloves to the pan. Brown onion and garlic on all sides. Remove from pan and set in a blender for later use.
  3. In a large lidded pot fill halfway with water. Set pot over a medium flame and add 2 tablespoons of salt to the pot. Cover with lid and bring to a boil.
  4. Add in the tomatoes, chile de arbol, serrano chile, jalapeno chile, and yellow chile to boiling water and cover with lid.
  5. Allow chile mixture to boil for 30 minutes.
  6. Add boiled tomatoes, chile de árbol, 1 teaspoon of black pepper, remaining salt, serrano chile, jalapeno chile, yellow chile and 1 cup of water chiles were boiled in to blender with fried onion and garlic cloves.

  7. Blend until smooth.
  8. Pour chile mixture into a large frying pan over a medium flame. Bring to a boil.
  9. Once salsa is boiling, carefully add eggs one at a time to salsa.
  10. Cover pan with a lid and simmer until egg whites are fully cooked but yolks are still runny.
  11. Serve eggs in a bowl along with salsa.
  12. Enjoy!


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Nutrition Disclaimer
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