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Eggs Drowned in Tomato Sauce |
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Serves: 4 Print this Recipe(Huevos Ahogados) Category: Egg Dishes Ahogada means drowned, and in this dish the eggs are typically poached directly in simmering tomato sauce. I prefer to cook the eggs to order in a skillet and then spoon the heated tomato sauce over the eggs at the moment of serving. Serve with soft, corn tortillas, or bolillos (oval Mexican sandwich rolls), split, buttered, and toasted under the broiler, to dip into the sauce. 3 cups Tomato Sauce for Tortas (1 1/2 recipe) 2 teaspoons vegetable oil 2 teaspoons unsalted butter 8 large eggs (2 eggs per person) 1/4 teaspoon salt, or to taste 1 to 2 jarred jalapeño pepper (en escabeche), seeded and cut into strips Chopped fresh cilantro Prepare the tomato sauce. Cover and keep warm. In a large nonstick skillet, heat the oil and butter over medium heat until hot. Cook the eggs in the preferred style (scrambled, fried, or poached) to the desired doneness. Season with salt and transfer to individual shallow soup plates or serving plates. Pour about 1/2 cup of heated tomato sauce over each serving. Garnish with the chile strips and chopped cilantro. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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