Drowned Eggs (Huevos Ahogados)
11
- Prep Time15 mins
- Total Time1 hr 15 mins
- Makes4 servings
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.
Ingredients
4 large eggs
1/4 tsp salt
1 tbsp olive oil
1 1/2 cups chicken broth
1 1/2 tsp dried oregano leaves
1/2 cup chopped cilantro
1/2 cup crumbled queso fresco
8 to 10 soft corn tortillas, or tostadas, for serving
Salsa
4 to 5 ripe plum tomatoes, quartered lengthwise
1/2 large onion, quartered
4 cloves garlic, smashed
1 or 2 serrano or jalapeño peppers, (optional) stems removed
1 tbsp olive oil
1/4 tsp salt
Instructions
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)
Calories 407, Protein 18g, Carbohydrates 38g, Fat 20g, Fibre 4g, Sodium 1112mg.
Kitchen Tips
- 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.
Get more of the Chatelaine team's favourite comfort-food recipes, from pierogies to braised ribs.