<p><em>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. </em></p>
- 2 dried guajillo peppers, seeds and stems removed and wiped clean
- 1 Serrano pepper, stem removed (optional.) Serranos peppers tend to make this dish extra spicy. Omit if you prefer a milder version.
- ¼ piece white onion
- 1 garlic clove, unpeeled
- 1 (14.5) can fire roasted tomatoes
- ½ teaspoon dried Mexican oregano
- ½ teaspoon salt
- 2 tablespoons cooking oil
- 8 large eggs
- ½ cup Sargento® Shredded Mozzarella Natural Cheese
- 2 tablespoons fresh cilantro, chopped
- 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.