Huevos Ahogados con Camarón (Eggs Poached in Red Sauce with Prawns)
Eggs poached right in simmering guajillo sauce with sweet prawns, served with warm tortillas for scooping.
Made with Red enchilada sauce and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £3.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your corn tortillas (see the base recipe) in a clean tea towel in a low oven.
- 2
Heat the oil in a deep frying pan over a medium heat. Add 300 ml of your ready made red enchilada sauce (see the base recipe) and 50 ml water and bring to a gentle simmer.
2 min - 3
Add the prawns and cook for 2 minutes until just turning pink.
2 min - 4
Make four wells in the sauce and crack an egg into each. Cover and cook gently for 4 to 5 minutes, until the whites are set and the yolks are still soft. Cook for longer if you want the yolks firm.
4 min 30 s - 5
Scatter over the spring onion and coriander and serve at once with the warm tortillas and lime wedges.
Tips
- Keep the sauce at a gentle simmer so the whites set without the yolks hardening.
- Crack each egg into a cup first so you can slide it in without breaking the yolk.
- Serve straight from the pan for scooping with the tortillas.
- Add a handful of spinach to the sauce before the eggs if you like.
Storing and freezing
Best eaten immediately. Eggs are best served fresh and not reheated, so cook only what you will eat. Leftover sauce keeps in the fridge for up to 2 days.
Questions
Can I leave out the prawns?
Yes. The dish is fine with just eggs, or add a spoonful of black beans or cooked chorizo instead.
Are the eggs safe if the yolk is runny?
Use fresh, good quality eggs from a trusted source. If you are pregnant, elderly or cooking for young children, cook until the yolk is firm.
Is this like shakshuka?
It is similar in method, with eggs poached in a spiced sauce, but uses dried Mexican chillies rather than tomatoes and peppers.
Is it gluten free?
Yes, with corn tortillas made from masa harina and a sauce made with gluten free stock.
More made with red enchilada sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.