Drowned Eggs (Huevos Ahogados)
Produced by Irene Ngo.
Photography by Maya Visnyei. Food styling by Michael Elliott. Prop styling by Catherine Doherty. Makeup and hair by Sophie Hsin. Wardrobe by Space Vintage. Creative direction by Sun Ngo.
You can cut down on the cook time by dropping the eggs in whole, but there’s something special about scrambling them first. They puff up, soufflé-style, while steaming in the sauce. — Chantal Braganza, Senior Editor.
1 1/2 cups
1 1/2 tsp
8 to 10
, or tostadas, for serving
4 to 5
, quartered lengthwise
1 or 2
, (optional) stems removed
- Position rack in centre of oven, then preheat to 400F.
- For Salsa: Toss tomatoes, onion, garlic and peppers with 1 tbsp olive oil and 1⁄4 tsp salt on a rimmed baking sheet. Season with pepper. Roast until light golden, about 30 min. Remove from oven and let cool slightly. Transfer roasted vegetables and any pan juices to a blender. Whirl until smooth.
- Whisk eggs with 1⁄4 tsp salt in a medium bowl until bubbly and runny, 1 to 2 min. Season with pepper. Set aside.
- Heat a large non-stick frying pan over medium. Add 1 tbsp oil, then broth, oregano and salsa. Season with pepper. Simmer, stirring often, until sauce slightly thickens, 10 to 12 min.
- Meanwhile, heat another large non-stick frying pan over low. When hot, add whisked eggs. Cook, stirring continuously, until eggs are half-cooked but still look wet, 3 to 5 min. (It should look like thick custard.) Pour into middle of simmering salsa. Cover with lid and steam until eggs are cooked, 3 to 5 min.
- Sprinkle cilantro and queso over salsa and eggs. Serve family-style out of pan, with tortillas on the side.
Nutrition (per serving)
- 18 g,
- 38 g,
- 20 g,
- 4 g,
- 1112 mg.
- For less spicy heat, halve and seed the peppers.
- Salsa can be made three days ahead of time and refrigerated.
- Queso fresco, a fresh cheese, can be found at Latin American grocery stores and in some supermarkets.