Eggs are one of those foods that can do it all and huevos ahogados, or Mexican shakshuka, is a dish that you’re sure to love. Fresh eggs braised in a simple tomato salsa is a classic Mexican dish that is great as a weekend brunch or a casual dinner. This recipe for Huevos Ahogados is easy, delicious, and comes together in minutes.
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Huevos ahogados, also know as drowned eggs, are a delicious dish of eggs braised in salsa. Similar to Moroccan shakshuka, there are as many ways to prepare huevos ahogados as there are cooks that make it. While this recipe uses a classic red salsa though you can also find delicious versions with a bright salsa verde or smoky guajillo salsa.
Ingredients for Huevos Ahogados
- Olive oil
- Onion
- Garlic
- Jalapeno peppers
- Ground cumin
- Smoked paprika
- Fire roasted tomatoes
- Eggs
- Salt
- Pepper
How to Make Huevos Ahogados
Heat olive oil in a large skillet over medium heat. Add onion, garlic and jalapeno to the pan, cook for 5-6 minutes or until soft and fragrant. Add in the cumin and smoked paprika and cook for 1 minute. Stir in the fire roasted tomatoes and cook for 5 minutes .
Using the back of a spoon create 4 wells in the tomato mixture and place an egg in each well. Sprinkle with salt and pepper. Cover the skillet and cook for 7-10 minute or until the eggs are cooked to your desired doneness. Garnish with with avocado, cilantro and queso fresco if desired. Serve with corn tortillas, tortilla chips or crusty bread.
If you like this Huevos Ahogados be sure to take a look at some of my other recipes!
Potato and Brussels Sprouts Hash
Southwestern Black Bean Salad with Avocado
Strawberry Cream Cheese Danish
Orange Pecan French Toast Casserole
If you make this Huevos Ahogados please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Huevos Ahogados (Mexican Shakshuka)
Equipment
- 1 Large Skillet
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2-3 cloves garlic minced
- 1-2 jalapeno peppers seeded and chopped
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 15 oz can diced fire roasted tomatoes
- 4 large eggs
- kosher salt
- ground black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, garlic and jalapeno to the pan, cook for 5-6 minutes or until soft and fragrant.
- Add in the cumin and smoked paprika and cook for 1 minute. Stir in the fire roasted tomatoes and cook for 5 minutes .
- Using the back of a spoon create 4 wells in the tomato mixture and place an egg in each well. Sprinkle with salt and pepper. Cover the skillet and cook for 7-10 minute or until the eggs are cooked to your desired doneness.
- Garnish with with cilantro and queso fresco if desired. Serve with corn tortillas, tortilla chips or crusty bread.
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Jamie says
Wow! This dish looks absolutely delicious and unique! Loved the concept, it brings the dish to the highest level making it so enticing and tempting!
Amy Liu Dong says
Such an easy and delicious breakfast meal to make for my family.
I love it, and thank you!
Monica says
This sounds absolutely amazing – eggs truly are the most flexible ingredient, and who doesn’t adore these Mexican flavors? Definitely adding this for the next time we want an elevated breakfast for dinner on the menu!