This Huevos Ahogados en Salsa Verde recipe is simple, it’s delicious and it comes together so quickly if you have leftover salsa on-hand! This dish is similar to shakshuka in that it involves eggs that are slowly simmered and poached in a sauce, only it utilizes salsa and originated in Mexico.
We’re using my Salsa Verde recipe in this dish, but feel free to use your favorite store-bought salsa! Either way it’ll be sooooo delicious.
This is the ultimate comfort breakfast on a chilly day and is best enjoyed with a warm flour tortilla, refried beans, pickled onions, avocado and lots and lots of crumbly queso fresco.
Let’s talk heat—
Jalapeños range from about 2,500-8,000 on the Scoville scale—they’re definitely not as spicy as a habanero pepper but they’ll pack more heat than a pepperoncini. If you’re not a big fan of heat, simply remove the seeds from the jalapeño and habanero before mixing it in with the rest of the ingredients (the seeds are what bring the heat) or exclude the jalapeño and habanero from this recipe altogether.
If you prefer MORE heat, consider swapping the jalapeño for a serrano pepper! Serranos typically measure from about 8,000-22,000 Scoville units, so they’re usually significantly spicier than a jalapeño. If you’re looking for something even spicier consider a Thai chili (also known as a bird’s eye chili), which ranges from 50,000-100,000 Scoville units.
Consider this portion of the recipe as a choose-your-own-adventure—choose wisely 😎🔥
How to Make Huevos Ahogados en Salsa Verde:
- In a large saucepan over medium-high heat, heat the oil and add your salsa verde.
- Allow the salsa to fry for about 2 minutes, then add the water and few pinches of salt. Allow this to reach to a boil, lower the heat to a simmer (about low-medium heat), pop the top on and allow it to simmer covered for about 5 minutes.
- Uncover the salsa and give it a good stir before carefully cracking the eggs into it, ensuring to space them out evening through the pan. If any shells fall in just use a piece of cracked shells to fish it out!
- Allow these eggs to poach covered for about 4 minutes and uncovered for about 2-5 minutes – 2 minutes for a runnier yolk and 5 minutes for a more cooked through yolk.
- Remove from the heat and plate with extra salsa and additional toppings such as pickled onions, crumbly cheese and cilantro if desired.
Huevos Ahogados en Salsa Verde – Tips & Tricks
- If any of the egg shell accidentally falls into the saucepan simply use another piece of cracked shell to fish it out!
- Short on time? Use your favorite store-bought salsa verde – HUGE TIME SAVER
- This recipe can easily be doubled for meal prep! Simply undercook the eggs at least a minute or two less than you would normally like them. They’ll cook further when you reheat them later!
- Leftovers will keep in the fridge in an airtight container for 3-4 days.
Other authentic & Latin American-inspired recipes you’ll love—
Chili Fruit Seasoning (Homemade Tajín)
Pico de Gallo con Nopales (Cactus Pico de Gallo)
Cebolla Curtida (Pickled Red Onions)
If you make these Huevos Ahogados en Salsa Verde recipe, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Huevos Ahogados en Salsa Verde (Eggs Drowned in Salsa Verde)
Course: The Latest3
servings22
minutes265.51
kcal22
minutesThis Huevos Ahogados en Salsa Verde recipe is simple, it’s delicious and it comes together so quickly if you have leftover salsa on hand!
Ingredients
2 c salsa verde (using my salsa verde recipe here or your favorite store-bought salsa)
2 tbsps evoo or avocado oil
1 c water
About 6 eggs
Pinch of salt
Optional for topping:
Pickled onions
Queso fresco (or any another crumbly cheese like feta)
Cilantro
Avocado
Directions
- In a large saucepan over medium-high heat, heat the oil and add your salsa verde.
- Allow the salsa to fry for about 2 minutes, then add the water and few pinches of salt. Allow this to reach to a boil, lower the heat to a simmer (about low-medium heat), pop the top on and allow it to simmer covered for about 5 minutes.
- Uncover the salsa and give it a good stir before carefully cracking the eggs into it, ensuring to space them out evening through the pan. If any shells fall in just use another piece of cracked shells to fish it out!
- Allow these eggs to poach covered for about 4 minutes and uncovered for about 2-5 minutes – 2 minutes for a runnier yolk and 5 minutes for a more cooked through yolk.
- Remove from the heat and plate with extra salsa and additional toppings such as pickled onions, crumbly cheese and cilantro if desired.
Notes
- Please note that the above nutritional information does not include any ingredients listed as optional.
Nutrition Facts
3 servings per container
- Amount Per ServingCalories265.51
- % Daily Value *
- Total Fat
19.84g
31%
- Saturated Fat 3.73g 19%
- Cholesterol 372mg 124%
- Sodium 545.16mg 23%
- Total Carbohydrate
8.05g
3%
- Dietary Fiber 2.33g 10%
- Sugars 5.04g
- Protein 13.89g 28%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Breakfast, eggs, Mexican, recipe
Breakfast
Mexican
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