Mexican cuisine · Breakfast & Eggs

Huevos Ahogados

Eggs poached directly in a smoky tomato-chipotle sauce until the yolk still runs soft.

Ingredients · for 2 servings

• 4 eggs
• 6 tomatoes
• 2 chipotle chilies in adobo
• 1 white onion
• 2 garlic cloves
• 1/2 bunch cilantro
• 2 tbsp olive oil
• 4 corn tortillas
• Salt, pepper

Instructions

1. Put the tomatoes in a blender with the chipotles, half an onion and the garlic cloves, and puree into a smooth, brick-red sauce.
2. Finely dice the remaining onion and sauté in the olive oil in a wide pan over medium heat for 5 min. until translucent.
3. Pour in the sauce - it will sizzle and spatter briefly - and simmer uncovered for 8-10 min. until it darkens and a spoon leaves a brief trail; season with salt and pepper.
4. Use the back of a spoon to press four hollows into the sauce and carefully slide an egg into each without breaking the yolk.
5. Cover the pan and poach the eggs over low heat for 5-6 min. until the whites are set and the yolks are still creamy.
6. Sprinkle generously with chopped cilantro and serve straight from the pan with briefly warmed corn tortillas for dipping.