Huevos Ahogados and Home Fries

"Drowned eggs" simmered in smoky salsa, served with golden home fries. A simple, satisfying Mexican-inspired breakfast.

Huevos Ahogados (literally translated to "drowned eggs") are eggs poached directly in a warm tomato-based salsa. This version uses a fresh roasted salsa, but you can totally use your favorite jarred salsa simmered with broth. Serve it all with crispy home fries or tortillas for scooping.

Serves 4, 2 eggs each

Ingredients

For a Homemade Salsa (or use your favorite!)

• 5 roma tomatoes

• ¼ medium white or yellow onion OR 1 shallot

• 2 fresh jalapeños (stemmed)

• 1 serrano pepper (optional, for extra heat)

• 1 garlic clove

• ¾ cup vegetable broth or water

• ½ tsp Better Than Bouillon (No Chicken Base) – (optional)

• Salt & black pepper, to taste

For the Eggs

• 4 eggs

• Crumbled feta

• Chopped cilantro (for garnish)

• Tortillas, for serving (optional)

Shortcut Option!!!

• Out of time? Use 2 cups of your favorite salsa (chunky or smooth), warm it with a splash of broth or water, and simmer the eggs right in it.

• I do this all the time!

For the Home Fries

• 1 lb Yukon gold potatoes, diced (no need to peel)

• 2 tbsp olive oil

• Salt & pepper, to taste

• Flaky salt, for finishing

Directions

Make the Home Fries:

1. In a bowl, toss the cubed potatoes with olive oil, salt, and pepper until coated.

2. Add to a hot oiled skillet over medium-high heat. Cook for about 15 minutes, flipping occasionally, until crispy and golden on the outside, tender inside.

3. Finish with a sprinkle of flaky salt. Keep warm while you prep the eggs.

Roast the Veggies

1. Preheat oven to 425°F. Arrange the tomatoes, garlic (leave it unpeeled), jalapeños, onion, and serrano (if using) on a foil-lined baking sheet.

2. Roast for 20–25 minutes, flipping once, until tomatoes are blistered and soft and peppers are charred in spots. Let cool slightly.

3. Peel the garlic and remove the tomato cores. Add all the roasted ingredients to a blender with broth, Better Than Bouillon (if using), salt, and pepper. Blend until smooth or slightly chunky — your call.

Simmer the Salsa

1. Pour the blended salsa into a large stainless steel skillet or medium saucepan. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, to let the flavors deepen. Taste and adjust seasoning.

Poach the Eggs

1. Crack each egg into a small bowl. Gently slide them into little wells in the simmering salsa one at a time.

2. Cover with a lid and cook on medium-low heat for 7–8 minutes, or until whites are set and yolks are still soft (about 5–6 minutes if you prefer runny yolks).

Serve

1. Ladle the eggs and salsa into shallow bowls. Top with feta and cilantro. Serve warm with home fries — or tortillas! Enjoy!!!