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Eggs Drowned in Salsa Verde
15 min prep time
25 min cook time
4servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera Creative
How to Make Eggs Drowned in Salsa Verde
Huevos ahogados or drowned eggs are a classic Mexican breakfast dish. You can make them in a tomato-based sauce or a salsa verde, like this one. The eggs are poached in the sauce and are served with corn tortillas.
Receta en Español aqui
Receta en Español aqui
15 min prep time
25 min cook time
4servings
1 topped tortilla
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Step-By-Step Instructions:
- To make the salsa, place the tomatillos, onion, water, serrano, and garlic in a large saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the tomatillos are tender, about 15 minutes. Transfer the salsa to a food processor or blender. Add the cilantro, lime juice, and salt and pulse until smooth.
- Heat the oil in a large nonstick skillet over medium-low heat. Add the salsa and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Crack the eggs, one at a time, into a cup and slowly pour each into the simmering salsa. Reduce the heat to low. Cover and cook until the whites are set, about 5 minutes.
- Place 1 tortilla on each of 4 plates and top with an egg. Top each egg with onefourth of the salsa, 3 avocado slices, and 1 Tbsp of cheese.
Nutrition facts
4 Servings
-
Serving Size
1 topped tortilla
- Amount per serving Calories 330
-
Total Fat
21g
- Saturated Fat 4.5g
- Trans Fats 0.1g
- Cholesterol 190mg
- Sodium 290mg
-
Total Carbohydrate
27g
- Dietary Fiber 7g
- Total Sugars 7g
- Protein 12g
- Potassium 710mg
- Phosphorous 290mg
Ingredients
tomatillos (papery husks removed, rinsed, and cut into quarters)
1 lbs
onion (quartered)
1
water
1/2 cup
serrano pepper (chopped)
1
garlic (chopped)
2 clove
chopped fresh cilantro
1 cup
lime juice
2 tbsp
salt
1/4 tsp
olive oil
2 tbsp
eggs
4
fat-free corn tortillas (6-inch) (warmed)
4
avocado (cut into 12 slices)
1
crumbled queso fresco
4 tbsp
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