Huevous Ahagados or ‘Drowned Eggs’
Those who know me, know that I have a love of cooking eggs. A perfect poach, sunny side up or a spicy curry is deceptively tricky to get right but they are also extremely satisfying and comforting. No wonder then that most parts of the world have great breakfast egg recipes that provide just the perfect start to the day. Huevous Ahagados or drowned eggs from Mexico is an absolute mood elevator and makes for a perfect heavy breakfast or a lazy weekend brunch.
These are eggs poached in tomato-pepper salsa and can be served with tortillas, bread or toast, with or without sausages, refried beans (I used lentils today and it fit in perfectly), a side of salad and or avocados. If you wish you can also make a guacamole.
Long and short of it is that you cannot go wrong with huevous ahagados.
Huevous Ahagados
4 medium tomatoes, 4 peppers (I used a mix of jalapenos, serranos and sweet peppers) 1/2 of a medium white onion, 2 cloves garlic, handful of chopped cilantro, 4 free range fresh eggs, 1/2 cup chicken stock, 2 tbsp olive oil, Salt to taste
1. Roast the tomatoes and peppers in the oven at 400ºF for 15-20 minutes or roast over open fire till skin is chargrilled.
2. Skin the tomatoes and the peppers.
3. Chop the tomatoes, de-stemmed peppers, finely chopped white onion, garlic, and cilantro to a chunky pulpy consistency. Add the salt and olive oil and mix well.
4. Add the salsa and the stock to a heavy bottomed flat bottomed pan. Stir well and put over fire on very low flame.
5. Bring to a gentle steady simmer.
6. Make four depressions in the salsa and crack the eggs in the depressions.
7. Cook 4-6 minutes for runny yolks, or a couple minutes longer for firm yolks.
8. Serve with plenty of the salsa mixture.
