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
Scale
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
