Huevos Ahogados (Drowned Eggs)

My favourite time of the day while we are on holiday in Ensenada, Mexico, is breakfast, because my sisters, my mum and I always cook a very hearty and delicious brekky every morning.

Huevos Ahogados was one of my father’s favourite dishes, well, he actually had many favourite dishes, so this is one of them. They are called drowned eggs because you literally drown the eggs in the salsa.

The most common recipe is to make a tomato base salsa, which is not very spicy, but I am preparing them with an arbol chilli salsa, which was my dad’s must have salsa. I think every family in Mexico has its own recipe or way to cook this dish, so feel free to add more or to put less of some of the ingredients.

Serves 2

Prep 10 min

Cook 10 min


For the Arbol Chilli Salsa

  • 2 medium tomatoes
  • 1/2 white onion
  • 1 small garlic
  • 4 dried arbol chillies
  • Sea Salt

For the eggs

  • 4 eggs
  • Rapeseed oil
  • Salt


Start by preparing the salsa. Put a pan on the hob on medium/ high heat and put the tomatoes, garlic and onion in full to roast, we call that process tatemar. Keep turning the vegetables around so they roast evenly, when the tomatoes are almost ready, put the arbol chillies on the pan, they take one minute to roast.

When all the vegetables are fully roasted, put them in a pestle and mortar or alternatively in a blender, add salt to taste and mash or blend until everything is mixed.

Fry the eggs how you like them and put them on a shallow bowl and cover them with the salsa and listo!

Enjoy them with nice warm corn tortillas and refried beans.


Published by

Karla Zazueta

Mexican living in London

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