Drowned Eggs
Interesting name, isn’t it?
The first time I had those eggs was in Valle De Bravo, Mexico. When our half Canadian half Mexican friend Suzanne spelt out the name of this egg dish, I decided that I must learn how to make it, because the name sounded…hmmm, how do I describe it? Official, serious or fancy!? Drowned Eggs!
Eggs drowned in what? It triggered my imagination, but Suzanne quickly dragged me back.
“You know how to make a Salsa, right?” Suzanne looked at my eager face while cooking.
“Yeah?!” I nodded.
“You just cook eggs in the Salsa until the eggs are done. That’s it!”
“THAT’S IT???”
After devouring four eggs in a row, I still couldn’t believe how easy it was to make these incredibly savory eggs! You know what? The truth is that IT IS THAT EASY!
Let me tell you what’s really happening there. It’s basically poached eggs in tomato and cilantro sauce, aka the Salsa!
If you have been following along, you know I have shared some authentic Mexican cuisine that I learned in Mexico on my previous food blog. Salsa is surely one of them. If this is your first time visiting this website, WELCOME! I think you will love this recipe.
The ingredients for the Salsa are the same as the ingredients for this Chicken Tortilla Soup base.
It starts with roasting Roma tomatoes to bring out the most flavor. Then blend together with cilantro, garlic, onion in chicken broth. The only difference is that we are going to make it a little thicker than the soup base this time. How? By blending the ingredients in less chicken broth for a little less time.
Once the Salsa is ready, drop the eggs in it and bring to a boil. Simmer time varies depending on how well you would like your eggs to be done. I like mine with very soft or even runny yolk.
We love love love having those as breakfast! It only takes 5-8 minutes to poach eggs in pre-prepared Salsa. Who can say no to such a quick, healthy and delicious breakfast, appetizer or side dish. However you want to categorize it, it fits!
This recipe will make you a good amount of Salsa, which is great with chips and tacos of course, or you can use it for more drowned eggs, or dilute it to make a simple soup. Be creative!
All right! My dear friends, get your food processor/blender ready please. We have got a great dish to make! Cheers!
Print Drowned Eggs
- Yield: 6 drowned eggs and 3 cups Salsa 1x
- Category: Salads/ Sides
- Cuisine: Mexican
Description
Drowned eggs, aka eggs poached in an authentic Mexican salsa. It’s extremely easy, quick and delicious!
Ingredients
- 8 Roma tomatoes, roasted
- 1 cup fresh cilantro, firmly packed
- 3 cloves garlic
- 1 habanero pepper (optional)
- 1/2 cup white onion, roughly sliced
- 1/2 cup chicken broth or water
- salt to taste
- 6 eggs
- freshly ground black pepper
Instructions
- Preheat oven to 350°F. Roast Roma tomatoes for 10 minutes. In the meanwhile, prepare other ingredients.
- When tomatoes are done, quarter them. Combine all ingredients in your food processor or blender. Add a pinch of salt. Pulse chop until there are no big chunks left. You just made an awesome Salsa!
- Scoop out 2 cups Salsa into a large non-stick skillet. Break and drop 6 eggs into the Salsa. Don’t overlap the eggs.
- Cover and bring to a boil (about 5 minutes). Bring the heat down to medium and simmer for another 3-5 minutes based on how well you’d like to have your eggs done.
- Sprinkle with freshly ground black pepper and garnish with cilantro leaves. Serve!
About the Author
Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.
I tried these at a local restaurant, wish I could say the Spanish name. They weren’t described as poach eggs in salsa but they were hella good. Now that I have a recipe I’ll give a try, thanks
Great. Hope you enjoy the recipe, Phil!
Did you forget or intentionally omit the tortilla? Essentially, this appears to be ‘huevos rancheros’ — eggs poached in fresh salsa and plated on a warm tortilla.
This looks incredible! I totally want to try it now!
OMG! My mouth is watering! This looks and sounds so yummy!
Thank you! Trying it again tomorrow 🙂
Great! Hope it turns out well this time! 🙂
This came out delicious! Mine came out less like a soup like the picture; any suggestions? Do you put the chicken broth in the skillet as well?
Hi Megan! I don’t put chicken broth in the skillet. Salsa is the only base. The reason that yours didn’t come out soupy might be because your salsa base is a little too thick. You can add a little more chicken broth or water when blending the ingredients if that’s the case. Another step that you can try is that cover your skillet while cooking. This will prevent the liquid evaporating. Hope that helps. Cheers!
A keeper!!! I may have added too much cilantro (really is there such a thing as too much cilantro) as my salsa was more green but very good. I very rarely use any other salsa then my homemade but tried this using a yellow haberno and it was very spicy but that’s how we like it! Thanks for a super easy tasty breakfast!!
Haha…there’s no such a thing as too much cilantro! I usually add serrano peppers in my salsa, but habanero is the way to go if you like spicy. I am glad to hear that you and your family enjoyed this recipe, Tracy! Thank you for taking the time and letting me know!
Great recipe – when I have a kitchen again, Gourmet Persuasian will be my first source for recipes…and maybe the art for my walls – beautiful styling in these photos.
Awe… Thank you so much Maria! Your kind words left me very encouraged! 🙂