Drowned Eggs with Spicy Tomato Salsa Recipe
Introduction
Drowned Eggs is a vibrant and spicy dish featuring eggs gently cooked in a rich tomato and habanero salsa. It’s a perfect blend of smoky, tangy, and fiery flavors that brighten up any breakfast or brunch table.
Ingredients
- 8 Roma tomatoes
- 1 cup fresh cilantro
- 3 cloves garlic
- 1 habanero pepper
- 1/2 cup white onion
- 1/2 cup chicken broth
- Salt, to taste
- 6 eggs
- Ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 350°F (180°C).
- Step 2: Roast the Roma tomatoes for about 10 minutes until soft and slightly charred.
- Step 3: Once roasted, quarter the tomatoes. In a food processor or blender, combine the tomatoes, habanero pepper, garlic cloves, chicken broth, and white onion.
- Step 4: Add a pinch of salt to taste, then blend the mixture until smooth with no large chunks remaining to create a flavorful salsa.
- Step 5: Pour about 2 cups of the salsa into a large non-stick skillet. Carefully crack and place the eggs into the salsa without overlapping.
- Step 6: Cover the skillet and bring the salsa to a boil, cooking for approximately 5 minutes.
- Step 7: Lower the heat to medium and simmer for another 3 to 5 minutes, depending on your preferred egg doneness.
- Step 8: Finish by sprinkling ground black pepper and fresh cilantro over the dish. Serve immediately.
Tips & Variations
- For a milder dish, remove the seeds from the habanero pepper before blending.
- Try adding a squeeze of fresh lime juice to the salsa for extra brightness.
- To make it vegetarian, substitute chicken broth with vegetable broth or water.
Storage
Store any leftover salsa separately in an airtight container in the refrigerator for up to 3 days. Cooked eggs are best enjoyed fresh, but you can gently reheat them covered in a skillet over low heat. Avoid reheating for too long to prevent the eggs from becoming rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pepper instead of habanero?
Yes, you can substitute habanero with jalapeño or Serrano peppers for less heat, adjusting the quantity to your spice preference.
Is it possible to make this dish vegan?
While the eggs are central to this recipe, you can replace them with firm tofu or poached vegetables and use vegetable broth to keep the salsa vegan-friendly.
Print
Drowned Eggs with Spicy Tomato Salsa Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Drowned Eggs is a flavorful Mexican-inspired dish featuring poached eggs simmered in a vibrant, spicy roasted tomato and habanero salsa, garnished with fresh cilantro. It’s a perfect combination of smoky, spicy, and fresh flavors served warm, ideal for breakfast or brunch.
Ingredients
Salsa Ingredients
- 8 Roma Tomatoes
- 1 Habanero Pepper
- 3 Cloves Garlic
- 1/2 cup White Onion, chopped
- 1/2 cup Chicken Broth
- to taste Salt
- 1 cup Fresh Cilantro
Main Ingredients
- 6 Eggs
- to taste Ground Black Pepper
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) to prepare for roasting the tomatoes.
- Roast the tomatoes: Place the 8 Roma tomatoes on a baking sheet and roast them for 10 minutes until they begin to soften and char slightly.
- Prepare the salsa blend: Quarter the roasted tomatoes and add them to a food processor or blender along with 1 habanero pepper, 3 garlic cloves, 1/2 cup chopped white onion, and 1/2 cup chicken broth.
- Season and blend salsa: Add a pinch of salt to taste and blend the mixture for a few seconds until smooth but still slightly chunky, creating a vibrant salsa base.
- Heat salsa and add eggs: Pour about 2 cups of the prepared salsa into a large non-stick skillet over medium-high heat. Carefully crack and drop 6 eggs into the salsa without overlapping.
- Cook eggs in salsa: Cover the skillet and bring the salsa to a boil, approximately 5 minutes, then reduce heat to medium and simmer uncovered for an additional 3 to 5 minutes depending on your preferred egg doneness.
- Finish and serve: Sprinkle the eggs and salsa with freshly ground black pepper and chopped fresh cilantro. Serve immediately while warm.
Notes
- Adjust the amount of habanero pepper to control the heat level according to your preference.
- Use a lid to cover the skillet when poaching the eggs to help them cook evenly.
- If you prefer a vegetarian version, substitute chicken broth with vegetable broth or water.
- This dish pairs wonderfully with warm tortillas or crusty bread for dipping.
- Use fresh cilantro for the best flavor; dried cilantro does not provide the same freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Keywords: drowned eggs, huevos ahogados, Mexican breakfast, roasted tomato salsa, poached eggs, spicy eggs, habanero salsa
