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!
Roast the tomatoes and jalapeños in the oven at 400ºF for 15-20 minutes.
Add the tomatoes, jalapenos (de-stemmed), 1/2 white onion, 2 cloves garlic, and 10 sprigs cilantro to a blender.
Pulse blend until you have a thick liquid.
Add a dollop of oil (or lard) to a high-rimmed saucepan.
Saute the salsa until slightly thickened, 4-6 minutes.
Add 2-3 cups of stock and 1/2 teaspoon salt.
Stir well and bring to a boil.
Reduce heat to maintain a steady simmer.
If you want, crack the eggs in individual bowls to make adding them easier.
Add eggs to salsa mixture.
Cook 4-6 minutes for runny yolks, or a couple minutes longer for firm yolks.
Serve with plenty of the salsa mixture.
Corn tortillas, toast, bagels, or crispy quesadillas are all good side options.
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.