Huevos Ahogados (Eggs Poached in Red Salsa)
Eggs poached straight in a simmering red salsa until the whites set and the yolks stay soft, with warm tortillas to mop up every drop.
Made with Salsa roja (cooked red salsa) and Mexican chicken stock (caldo de pollo) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.96 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
Heat the oil in a wide, deep frying pan over a medium heat. Soften the onion for 3 minutes.
3 min - 2
Pour in your ready made salsa roja (see the base recipe) and the caldo de pollo. Bring to a gentle simmer for 5 minutes, until it thickens slightly.
5 min - 3
Warm the corn tortillas in a dry pan or wrapped in foil in a warm oven.
- 4
Make 8 small wells in the sauce with a spoon and crack an egg into each. Cover with a lid and cook on a low heat for 4 to 6 minutes, until the whites are set and the yolks are as soft as you like.
5 min - 5
Spoon eggs and sauce into shallow bowls. Top with avocado and coriander and serve at once with the tortillas and lime.
Tips
- Keep the sauce at the barest simmer once the eggs go in. A hard boil cooks the yolks solid and toughens the whites.
- Crack each egg into a small cup first, then slide it in, so a broken yolk does not ruin the pan.
- Cook the eggs until the whites are fully set with no clear jelly. For pregnant women, babies and others who should avoid runny yolks, cook 8 to 10 minutes until the yolks are firm.
Storing and freezing
Best eaten straight away. If you must keep it, chill the sauce alone within 1 to 2 hours and keep it in the fridge for up to 3 days, then reheat and poach fresh eggs.
Questions
What is the difference between huevos ahogados and huevos rancheros?
Huevos ahogados poach the eggs in the sauce. Huevos rancheros fry the eggs separately and spoon sauce over crisp tortillas. The flavours are similar but the texture is softer here.
Can I make it for more people?
Yes. Use a wider pan or two pans and allow 2 eggs per person with about 100 ml of salsa and caldo each. Cover well so the tops of the eggs cook too.
Is it gluten free and dairy free?
Yes, with homemade caldo, salsa and corn tortillas it contains no gluten, dairy or nuts. It does contain egg.
More made with salsa roja (cooked red salsa)
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.