Huevos Ahogados Con Nopales-Drowned Eggs
Eggs in a spicy red salsa with tender cactus! Delicious any time of the day!
Servings 4 Servings
Ingredients
- 6-10 dried chile puya
- 5 dried chile guajillo
- 2 dried chile cascabel
- Avocado oil
- 1/2 medium white onion
- 4-5 cloves of garlic
- 1 large Roma tomato
- 4 c water
- 4 tsps tomato bouillon, optional
- fresh cracked pepper, to taste
- Salt, to taste
- pinch of oregano
- handful of fresh epazote
- 1 1/2 cups previously cooked nopales, diced cactus paddles
- 8 large eggs
Instructions
- Heat 5 cups of water to medium in a sauce pan.
- Remove the stems and seeds from the dried chiles. If they look dusty, wipe them down with a damp paper towel. Transfer the dried chiles to a large skillet that has been preheated to med/low for a few minutes. Toast the chiles until they become aromatic and look slightly blistered or blackened in some spots.
- Transfer toasted chiles to water that is heating and cook for 8-10 minutes.
- In that same large skillet, pour in 2 teaspoons of avocado oil. Add the onion and garlic. Saute for 3 minutes. Add the tomato and sauté for another 4 minutes. Transfer all of the ingredients, including the softened dried chiles to the blender. Pour in 4 cups of water. Also add 4 tsps. tomato bouillon and fresh cracked pepper. Blend on high until smooth. Set aside.
- Again, in that same large skillet, preheat 2 teaspoons of avocado oil to medium. After a few minutes, pour in the salsa from the blender. Stir well to combine. Taste for salt. Cook for 5 minutes. Mix in a pinch of oregano, then some fresh epazote leaves. Continue cooking for another 5 minutes.
- At this time, I removed 2 cups of the salsa and reserved it for another recipe. To the remaining salsa, mix in the nopales. Stir to combine. Once at a time, gently drop in the cracked eggs, spreading them out evenly. Reduce heat to below medium. Cover skillet and continue cooking, without stirring, for 7-8 minutes. If you want the eggs fully cooked, leave them a little longer.
- Using a large serving spoon, add two eggs per plate with plenty of salsa and nopales. Serve as is with warm tortillas or with a side of refried beans.
Notes
I loved this red salsa so much that I used it for enchiladas and chiles rellenos! It could also be used as a soup base combined with broth for caldo de camarones or sopa de tortilla!