How to Make Eggs Drowned in Salsa Verde
Huevos ahogados or drowned eggs are a classic Mexican breakfast dish. You can make them in a tomato-based sauce or a salsa verde, like this one. The eggs are poached in the sauce and are served with corn tortillas.
Receta en Español aqui
Receta en Español aqui
15 min prep time
25 min cook time
4servings
1 topped tortilla
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Step-By-Step Instructions:
-
To make the salsa, place the tomatillos, onion, water, serrano, and garlic in
a large saucepan. Bring to a boil over medium-high heat. Reduce the heat to
medium low and simmer, covered, until the tomatillos are tender, about 15
minutes. Transfer the salsa to a food processor or blender. Add the cilantro, lime
juice, and salt and pulse until smooth. -
Heat the oil in a large nonstick skillet over medium-low heat. Add the salsa and
cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. -
Crack the eggs, one at a time, into a cup and slowly pour each into the
simmering salsa. Reduce the heat to low. Cover and cook until the whites are
set, about 5 minutes. -
Place 1 tortilla on each of 4 plates and top with an egg. Top each egg with onefourth
of the salsa, 3 avocado slices, and 1 Tbsp of cheese.
Nutrition facts
4 Servings
-
Serving Size
1 topped tortilla
-
Amount per serving
Calories
330
- % Daily value*
-
Total Fat
21g
27%-
Saturated Fat
4.5g
23% -
Trans Fats
0.1g
-
Saturated Fat
-
Cholesterol
190mg
63% -
Sodium
290mg
13% -
Total Carbohydrate
27g
10%-
Dietary Fiber
7g
25% -
Total Sugars
7g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
12g
-
Potassium
710mg
15%
Ingredients
tomatillos (papery husks removed, rinsed, and cut into quarters)
1 lbs
onion (quartered)
1
water
1/2 cup
serrano pepper (chopped)
1
garlic (chopped)
2 clove
chopped fresh cilantro
1 cup
lime juice
2 tbsp
salt
1/4 tsp
olive oil
2 tbsp
eggs
4
fat-free corn tortillas (6-inch) (warmed)
4
avocado (cut into 12 slices)
1
crumbled queso fresco
4 tbsp