Cooking Classics
The Technique
Huevos Ahogados
Huevos Ahogados are basically eggs that have been poached in a brothy salsa. There are many variations on this concept where as the peppers may be swapped for dried favorites such as guajillos or chile de arbol while fresh cilantro & a smattering of queso fresco may be sprinkled over the surface just before serving for a lovely presentation & good taste. Learn how to make this classic Mexican egg dish ideal to offer guests for upcoming breakfast & brunch gatherings.
Huevos Ahogados
makes 2 servings
1/4 medium sweet onion, cut into pieces
1/4 jalapeño pepper, cut into pieces
1 small garlic clove, cut into pieces
A few fresh cilantro leaves
1 1/2 tsp fresh lime juice
Kosher salt & pepper
1 lb Plum or Roma tomatoes
1 Tbsp vegetable oil
1 cup chicken broth
4 eggs
Garnish: Sliced jalapeños
Pulse the onion, the jalapeño, the garlic, the cilantro, the lime juice, & a smattering of salt & the pepper in the food processor until finely chopped. Add the tomatoes & blend until smooth. Heat the oil in a small skillet over Medium heat. Carefully pour the mixture into the pan. Bring to a boil & cook 8 minutes, stirring occasionally. Stir in the broth & bring the mixture to a boil, then reduce to Medium-Low. Crack the eggs directly into the salsa & cover. Cook 6 minutes. Do not disturb the eggs as they cook. Turn off the heat & let stand 1 minute, covered. Spoon a bit of the salsa into a bowl & place 2 eggs over it. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Huevos Ahogados
A food processor, a good, reliable skillet, a slotted spoon & a rubber spatula are all the equipment that will be needed in order to prepare Huevos Ahogados. However, if you have several ramekins, one egg may be cracked into each then added to the salsa for cooking to keep them contained. Accompany with a simple cheese quesadilla or Homemade Corn Tortillas that are wonderful with the salsa mixture.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Pulse the onion, the jalapeño, the garlic, the cilantro, the lime juice, & a smattering of salt & the pepper in the food processor until finely chopped. Add the tomatoes & blend until smooth. Heat the oil in a small skillet over Medium heat. Carefully pour the mixture into the pan. Bring to a boil & cook 8 minutes, stirring occasionally.
No. 2
Stir in the broth & bring the mixture to a boil, then reduce to Medium-Low.
No. 3
Crack the eggs directly into the salsa & cover. Cook 6 minutes. Do not disturb the eggs as they cook.
No. 4
Turn off the heat & let stand 1 minute, covered. Spoon a bit of the salsa into a bowl & place 2 eggs over it. Garnish, if desired.
The Tune
“Did I Remember” Billie Holiday
httpa://www.youtube.com/watch?v=EG7uetIMMEo&list=PLqIs5mmrrBRo11HmCZ0hwco_byoF1JZdx&index=15
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Be sweet.
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