Huevos ahogados or drowned eggs is the perfect time-saving breakfast to prepare for a large crowd. A simmering tomato and guajillo sauce cooks the eggs while at the same time incorporating its delicious flavor. Top with Sargento® Shredded Mozzarella Natural Cheese and fresh cilantro for the ultimate breakfast feast.
Ingredients
Directions
- Combine guajillo peppers and 4 cups water in a medium saucepan over medium heat. Bring to a boil and immediately turn off heat. Let peppers soak and hydrate for 15 minutes.
- Heat a large skillet over high heat. Place serrano pepper (optional), onion and garlic clove on skillet and roast, turning frequently with tongs, until char spots form. Remove garlic clove and peel.
- Transfer peeled garlic clove, serrano, onion, canned roasted tomatoes, hydrated guajillo peppers to a blender. Add 1/2 cup water, oregano and salt. Blend until smooth.
- Heat oil in a large sauté pan over medium heat. Carefully pour in sauce. Simmer for 10 minutes, stirring frequently.
If sauce is too thick, add water ¼ cup at a time until desired consistency. - Carefully crack eggs into sauce, keeping eggs 2 inches apart from one another. Cook for 10 minutes, or until desired doneness.
- Remove from heat. Sprinkle with cheese and cilantro. Cover and let cheese melt for 2 minutes before serving. Serve 1-2 eggs per person.
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