From muydelish.com

Huevos Ahogados

2 servings · 5 min prep · 20 min cook

Ingredients

Ingredients

• 5 medium roma tomatoes
• 1/8 medium onion
• 2 fresh jalapeños, stems removed
• 1 serrano pepper, stem removed, optional for spicy salsa
• 1 garlic clove
• 3/4 cup water or vegetable broth
• salt and pepper
• 1/2 teaspoon Better Than Bullion chicken base
• 4 eggs

Steps

1. Place 5 medium tomatoes, 1 garlic, 2 jalapeños and 1 serrano peppers on a comal or skillet lined with aluminum foil wrap.
2. Char/roast over medium high heat until they start showing brown spots. Turn them to all sides to get an even roasting. The 5 medium tomatoes should be soft and slightly charred when done.

   10 min

3. Remove the 5 medium tomatoes core and place them in a blender along with 1 garlic, peppers, ¾ cup water or broth, salt and 1 pepper and ½ teaspoon Better Than Bullion.
4. Blend until there are no big chunks.
5. Heat a medium sized pot or a large stainless steel pan over medium high heat and add the blended salsa. Cook over medium heat for 10 minutes. Taste for seasoning and add more salt and pepper if needed.

   10 min

6. Crack 4 eggs into a small bowl first then gently place one egg at a time over tomato salsa. Spoon some salsa on top of the egg and cover the pot/pan with a lid.
7. Cook over medium-low heat for 7 to 8 minutes. The 4 eggs are done when the egg whites are no longer clear. If you like the eggs runny, cook for about 5 minutes.

   7-8 min

8. Enjoy with a side of beans and tortillas. Top with crumbled queso fresco, drizzle with Mexican crema and cilantro if desired.

Nutrition

Per serving

kcal

185

protein

16 g

carbs

8 g

fat

10 g

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