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Eggs Drowned in Salsa Verde

Eggs Drowned in Salsa Verde
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Mittera Creative.
Summary
Huevos ahogados or drowned eggs are a classic Mexican breakfast dish. You can make them in a tomato-based sauce or a salsa verde, like this one. The eggs are poached in the sauce and are served with corn tortillas.
Receta en Español aqui
  • Prep time
    15 min
  • Cook time
    25 min
  • Servings
    4 Servings
  • Serving size
    1 topped tortilla
Breakfast High in Fiber Mexican/Southwestern
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 topped tortilla
  • Amount per serving Calories 330

  • Total Fat 21g
    • Saturated Fat 4.5g
    • Trans Fat 0.1g
  • Cholesterol 190mg
  • Sodium 290mg
  • Total Carbohydrate 27g
    • Dietary Fiber 7g
    • Total Sugars 7g
    • Added Sugars 0g
  • Protein 12g
  • Potassium 710mg
  • Phosphorus 290mg

Choices/Exchanges: 1 Starch, 2 Nonstarchy vegetable, 1 Medium-fat meat, 3 Fat

Breakfast High in Fiber Mexican/Southwestern
Ingredients

Ingredients

  • tomatillos (papery husks removed, rinsed, and cut into quarters)
    1 lbs
  • onion (quartered)
    1
  • water
    1/2 cup
  • serrano pepper (chopped)
    1
  • garlic (chopped)
    2 clove
  • chopped fresh cilantro
    1 cup
  • lime juice
    2 tbsp
  • salt
    1/4 tsp
  • olive oil
    2 tbsp
  • eggs
    4
  • fat-free corn tortillas (6-inch) (warmed)
    4
  • avocado (cut into 12 slices)
    1
  • crumbled queso fresco
    4 tbsp

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Directions

Directions

  1. To make the salsa, place the tomatillos, onion, water, serrano, and garlic in a large saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the tomatillos are tender, about 15 minutes. Transfer the salsa to a food processor or blender. Add the cilantro, lime juice, and salt and pulse until smooth.

  2. Heat the oil in a large nonstick skillet over medium-low heat. Add the salsa and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.

  3. Crack the eggs, one at a time, into a cup and slowly pour each into the simmering salsa. Reduce the heat to low. Cover and cook until the whites are set, about 5 minutes.

  4. Place 1 tortilla on each of 4 plates and top with an egg. Top each egg with onefourth of the salsa, 3 avocado slices, and 1 Tbsp of cheese.

Reviews

Reviews

Write a Review
  • Recommended

    I followed the recipe exactly, and it was delicious. I've had similar type dishes in restaurants, but this was better than anything from the restaurant. My husband, who is from Costa Rica, also said it was fantastic. I love cooking these days, now that I'm home more. And when I find a recipe I like, I just tell Alexa to add it to my grocery. list. Then I order online from HEB, and I have everything I need to cook. So even though I don't normally have a Serrano pepper or tomatillos on hand, it wasn't that hard to get.