Breakfast
Huevos Ahogados on Toasted Sourdough
30 minServes 2Nutri-Score B€€
B
30 min
30 minHuevos Ahogados on Toasted Sourdough
recipe by
Blanca | Cooks + Travels
@cooktravelspa
5 recipes
5 imports
0 cooked
what you need
Ingredients
eggsOther4 pieces
tomatoes (rinsed, roughly chopped)Produce500 g- Serrano chilies (stemmed, roughly chopped)Produce2 pieces
white onion (peeled, roughly chopped)Produce80 g
garlic (peeled)Produce2 pieces
vegetable oilPantry15 ml
saltSpices4 g- sourdough bread (sliced)Bakery4 pieces
Cotija cheese (crumbled)Dairy60 g- cilantro (chopped)Produce10 g
per serving
Nutrition
567kcal
- Carbs
- 65 g
- Proteins
- 26 g
- Fat
- 23 g
what you’ll use
Tools
Blender
Saucepan
Frying pan
Mixing bowl
step by step
Method
- Step 1
Blend the salsa
- Add the tomatoes, Serrano chilies, onion and garlic to the blender.
- Blend until smooth; season with salt.
- Step 2
Cook the salsa
- Heat the oil in a saucepan over medium heat.
- Pour in the blended salsa and simmer until slightly thickened.
- Step 3
Poach the eggs in the salsa
- Crack the eggs one by one into a bowl.
- Slide the eggs gently into the simmering salsa, spacing them apart.
- Cover and cook until the whites are set and the yolks are still soft.
- Step 4
Toast the bread
- Toast the sourdough slices in a frying pan until golden and crisp.
- Step 5
Serve
- Place the toasted sourdough on plates and spoon the eggs and salsa over it.
- Top with crumbled Cotija cheese and chopped cilantro.