Huevos Ahogados


Total time: 1.5 - 2 hours
Active time: 30 minutes

Serves 2 to 4 for breakfast or brunch

You'll need:

  • A Frywall that fits your pan (see our sizing guide)
  • 4 - 8 large eggs
  • 3 Roma tomatoes, cores removed
  • 5 or 6 dried guajillo chiles
  • 1-2 chiles de arbol (optional, if you like heat)
  • 1 small onion, halved with the skin on
  • 3 cloves garlic, skin on
  • 1 small handful of fresh cilantro
  • 1 tsp. chicken or veggie bouillon base (or 1 bouillon cube)
  • salt to taste
  • 1/2 cup thinly slices yellow or white onion (optional)
  • 1/2 cup cotija cheese

Start by making the salsa. Remove and discard the stems and seeds from the dried chiles and tear them apart into small pieces. Place the seeded chiles into a small bowl and cover with 11/2 cups of boiling water. Let soak for an hour or two.

Near the end of the soaking process, set the oven to broil. Place the tomatoes, garlic, and onion on a cast-iron skillet or baking tray, and place under broiler. After three minutes, remove the garlic, and flip the remaining vegetables. After three more minutes, remove the onion, which should be slightly charred on both sides. Broil the tomatoes for another three minutes, or until slightly charred most of the way around. 

Remove the skin from the onion and garlic. Place the charred tomatoes, onion, garlic, bouillon, chiles, most of the cilantro, and about half of the chile soaking liquid into a blender. Blend until liquefied and add salt to taste. Add more chile liquid if needed.

Heat a large skillet on medium-high on the stovetop. Add a tablespoon of olive oil and place the Frywall into position. Pour in the blended salsa, then carefully crack the eggs into the pan. It helps to create little troughs in the bubbling salsa with a spoon. Be sure to leave some space between the eggs. Turn the heat to medium.

Let simmer for about 12 minutes, until the egg whites are thoroughly cooked and the yolks are cooked "easy". Turn off the heat, remove the Frywall, and top with fresh cilantro, as well as raw onions and cotijo cheese, if you're so inclined. Serve with tortillas, rice, or bread.