Ingredients and Directions
Directions
Crack the eggs into a bowl and beat them lightly with a fork. Season with chicken bouillon, salt and pepper to taste.
In a large skillet, heat the vegetable oil over medium heat.
Pour in the beaten eggs and scramble until they are just set. Remove the eggs from the skillet and set them aside.
In the same skillet, add the salsa and cook for 2-3 minutes until it starts to simmer.
Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle boil.
Combine the eggs and broth, returning the scrambled eggs to the skillet with the salsa broth.
Simmer the mixture for an additional 2-3 minutes, allowing the flavors to meld together.
While the eggs are simmering, warm the refried beans in a small saucepan over low heat or in the microwave.
Heat the flour tortillas in a dry skillet or microwave until warm and pliable.
Spoon the Huevos Ahogados into bowls, making sure each portion has plenty of flavorful broth.
Serve with a side of refried beans and warm flour tortillas.
Garnish with fresh cilantro, avocado slices, queso fresco and lime wedges if desired.
Ingredients
- 5 large eggs
- chicken bouillon, to taste
- salt and pepper, to taste
- 2 Tbsp vegetable oil
- 1 cup salsa (your favorite kind, homemade or store-bought)
- 2 cups chicken broth
- 1 cup refried beans (canned or homemade)
- 4 flour tortillas
- optional: fresh cilantro, avocado slices, lime wedges and queso fresco for garnish
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.