Huevos Ahogados Drowned Eggs In Red Sauce Maricruz Avalos Heat two tablespoons of olive oil in a large pan over medium heat. carefully pour the blended sauce and season with salt and pepper. bring to a simmer and allow to cook for 8 10 minutes over medium low heat. crack an egg into a small bowl and gently add it to the simmering sauce. repeat until all eggs are on the pan. Reduce heat to maintain a steady simmer. salt to taste. cracking the eggs in individual bowls makes it easier to slide them into the broth. add the eggs to salsa mixture. cook the eggs 4 6 minutes for runny yolks, or a couple minutes longer for firm yolks. serve the eggs in bowls along with plenty of the salsa broth.
Huevos Ahogados Drowned Eggs In Red Sauce Maricruz Avalos Add the tomatoes, jalapenos (de stemmed), 1 2 white onion, 2 cloves garlic, and 10 12 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 mixture from the blender until slightly thickened, 4 6 minutes. add 2 3 cups of stock and 1 2 teaspoon salt. Lower the heat to low. use your large spoon to make 4 small wells in the sauce and crack an egg into each well. cover and cook for 7 10 minutes, or until the eggs are done to your liking. garnish with chopped cilantro, queso fresco, and serve with warm flour tortillas or crusty bread. Heat oil in same skillet, pour in salsa and cook 3 minutes. ass chicken broth and simmer 10 minutes. crack in eggs an poach till they are as done as you want them. serve with sliced green onion and cotija cheese if desired. Directions. bring a small pot filled 3 4 full with water to a boil over medium high heat. meanwhile, heat a large skillet over medium high heat. add guajillo and arbol chiles to the skillet and toast, flipping occasionally, until fragrant and lightly toasted, about 1 minute.
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