Huevos Ahogados (Eggs Drowned in Salsa)
- 4 tomatoes
- 2 jalapeño peppers (serranos will work too)
- 1/2 white onion
- 2 cloves garlic
- 10 sprigs cilantro
- 6 eggs
- 2-3 cups chicken stock
- kosher or sea salt to taste
- cilantro (optional)
If you're new to Huevos Ahogados, then you're in for a treat! Eggs poached in a vibrant Tomato-Jalapeño Salsa can do wonders for grumpy mornings. And adding a bit of stock turns the poaching liquid into the perfect dipping sauce for tortillas, toast, or even bagels. So good!
While traditionally made using chicken stock, any stock will do in this recipe. Be sure to serve with lots of the salsa mixture, it's delicious. I added 1/2 teaspoon of salt along with the homemade chicken stock. If you are using store-bought stock I would salt to taste first.