Huevos Ahogados

• servings: 2 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

10 guajillo chiles, (stemmed and seeded (about 2 ounces)

2 árbol chiles, (stemmed (optional)

5 large Roma tomatoes

2 tablespoons olive oil

½ large white onion, (diced)

3 cloves garlic, (minced)

½ tablespoon kosher salt, (plus more to taste)

¼ teaspoon dried Mexican oregano

4 large eggs

For topping: chopped cilantro, crumbled queso fresco or cotija cheese

Directions

Add the guajillo and árbol chiles to a medium skillet over medium heat. Toast until fragrant, flipping occasionally, about 1 minute. Transfer to a small pot.

Add the tomatoes and fill the pot with water until the tomatoes are completely covered. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for 2 minutes. Remove the pot from heat and let sit for 5 minutes to soften and rehydrate.

While the chiles and tomatoes are soaking, heat the olive oil in the same medium skillet over medium-high heat. Add the onions and garlic, and cook for 5 minutes, stirring occasionally. Remove from the heat and transfer to a large blender.

Add ½ cup of the chile cooking water, the rehydrated chiles, salt, and oregano to the blender. Blend until smooth.

Add the cooked tomatoes and pulse a few times for a chunky and rustic sauce, or blend completely for a smooth sauce. This is all personal preference.

Pour the sauce back into the same medium skillet and cook for 1 minute over medium heat, stirring often, then reduce the heat to low.

Use a spoon to make 4 small wells in the sauce and crack an egg into each well.

Cover and cook for 7-10 minutes until the egg whites are no longer clear and the yolks are cooked to your liking.

Garnish with desired toppings and with warm flour tortillas or toast.

Nutrition

• Calories: 375 kcal
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.04 g
• Cholesterol: 372 mg
• Sodium: 1913 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 8 g
• Total Sugars: 13 g
• Protein: 17 g