Huevos Ahogados en Caldo Rojo (Drowned Eggs in Chilli Broth)
Eggs poached right in a simmering red chilli broth and served with warm tortillas, a cosy Mexican brunch.
Made with Pozole rojo base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £5.05 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
Simmer the potato slices in lightly salted water for 6 minutes, until just tender. Drain well.
6 min - 2
Heat the oil in a wide, deep frying pan over a medium heat and fry the potato for 3 minutes until lightly golden.
3 min - 3
Pour in your ready made pozole rojo base (see the base recipe) and bring to a gentle simmer.
- 4
Make 6 small wells with a spoon and crack an egg into each. Cover and cook for 4 to 5 minutes, until the whites are set and the yolks are still soft. Cook a little longer if you like them firmer.
4 min 30 s - 5
Scatter over the queso fresco and coriander and serve straight away with lime wedges and warm tortillas.
Tips
- Keep the broth at a gentle simmer so the whites set without the yolks going hard.
- Crack each egg into a cup first, then slide it in, so you can fish out any shell.
- Use a mild queso fresco, or feta if you cannot find it.
Storing and freezing
Best eaten straight away. If you have leftover broth, cool it quickly and keep in the fridge for 2 days, but do not keep poached eggs.
Questions
Are the eggs cooked safely?
The whites should be fully set and the yolks warm. If you are serving anyone pregnant, elderly or with a weak immune system, cook them until the yolk is firm.
Can I make it dairy free?
Yes. Leave out the queso fresco and top with extra coriander and a few slices of avocado.
What do I serve it with?
Warm corn tortillas for scooping, plus refried beans or sliced avocado on the side.
More made with pozole rojo base
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.