Huevos Ahogados
A simple but nourishing breakfast
Servings: 2
Ingredients
- 2 tbsp olive oil
- 4 eggs
- 4 roma tomato
- 1/2 onion peeled
- 1 jalapeno
- 4 cloves garlic peeled
- 1 avocado
- 4 corn tortillas
- 1/2 tsp salt or to taste
Instructions
Make the salsa
- Heat a griddle or comal over high heat.
- Place the tomato, onion, garlic cloves, and pepper on the comal.
- Heat the vegetables, turning occasionally, for 5-10 minutes until there is light charring on the outsides. You may need to remove the garlic earlier than the other vegetables to avoid burning.
- Remove the vegetables from the comal. Remove the stem from the pepper. Place all vegetables in a blender with 1/4 tsp salt. Blend on high until completely smooth.
Make the eggs
- Heat a cast iron skillet over medium-high heat.
- Add the olive oil to the skillet. When hot, pour the salsa from the blender into the skillet.
- When the salsa starts bubbling, lower the heat to medium-low.
- Crack the eggs into the skillet, on top of the salsa.
- Sprinkle a pinch of salt over the eggs. Cook the eggs, undisturbed for 5-10 minutes, until they are cooked to your liking. The whites should be completely opaque.
Serve
- Remove the pan from heat and place avocado slices on top of the eggs and salsa.
- Serve with warm corn tortillas