Huevos Ahogados (Eggs Poached in Chile Broth)
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Ingredients
- 6 large eggs
- 2 tbsp ancho chilli paste
- 400 g tomatoes
- 1 onion
- 2 garlic cloves
- 300 ml vegetable stock
- 6 corn tortillas
Nutrition (per serving)
- Calories
- 290 kcal
- Protein
- 17.3 g
- Carbohydrate
- 25.8 g
- of which sugars
- 6.2 g
- Fat
- 12 g
- of which saturates
- 3.4 g
- Fibre
- 5 g
- Salt
- 1.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic cloves in a wide pan for 5 minutes until soft.
- 2
Blend with the ancho chilli paste and tomatoes, then return to the pan with the vegetable stock and simmer for 10 minutes.
- 3
Make 6 small wells in the sauce and crack in the large eggs, then cover and cook for 6-8 minutes until the whites are set.
- 4
Warm the corn tortillas.
- 5
Serve the eggs in shallow bowls with their broth and the warm tortillas.
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