Eggs, the bane of many a pro chefs and home cooks a like, nothing tests the culinary skills quite like these shells of potential. Ah, but what a wonderful conundrum to contend with. Cooking an egg properly has no equal in the food world. Rumor has it that many a renown chef will have a hopeful student apply by simply cooking an egg. So, in my never-ending search to master them whilst simultaneously serving up cheap flavorful eats, I bring you my version of Huevos Ahogados.
This recipe was born from laziness as most great accidents often do. I’m half joking here as there wasn’t much at the house to cook with and our protein stores were running low. But I had an overabundance of dried peppers and fresh herbs growing in the garden to work with. With a recent Yotam Ottolenghi recipe providing the inspiration and my love of Latin food the drive, I set about constructing my own, unique version of drunken eggs. Indulge.
Fuel
1 can diced tomatoes (24 ounce)
⅔ can of chipotle salsa
2 dried chipotles
1 dried guajillo
2 tsp. cumin
1 tsp. dried oregano
1 tsp. chopped cilantro
1 Tbsp. Creama
4 garlic cloves minced
1 Tbsp. vegetable oil
1 cup water
4-6 eggs
*Avocado
*Creama (or sour cream)
*Cilantro
*Garnish
Tools
Blender
Cast iron pan
Various bowls
Ramekins
Small deep saucepan
2” deep 10-12” wide saucepan with lid
Tactics
In the cast iron pan, place over medium-high heat and add the dried peppers. Cook until lightly browned on both sides, 3-5 minutes. Place in a small bowl and cover with boiling water and let it sit for 20-30 minutes.
Sometimes it's good to heat your spices in fat.
In small sauce, deep saucepan, add the vegetable oil over medium-high heat. Add the garlic, dried oregano and cumin, mix and cook for 30 seconds. Add the tomatoes, cilantro, chipotle salsa and dried peppers (chipotles and guajillo) then bring to a soft boil. Lower the temp to a low simmer and cook for 30 minutes.
Give the flavored complexity (and heat) a chance to build.
Remove the dried peppers. Add the Crema and mix to combine. Place the tomato sauce into the blender with the water and blend to combine, 30 seconds. In the wide saucepan, add the tomato sauce and bring to a low simmer (really, just have small bubbles gently break the surface) . Crack the eggs in ramekins and slow add to the tomato sauce and cover (don’t crowd the pan). Cook until done to your likeness, 5-8 minutes for the various stages of runny, 10+ minutes for fully cooked. Hint: mine hit near in the 6-minute mark for perfectly running interiors.
Poach gently! Nice double yolk there.
One of the very few times a clear lids came in handy.
Plate the egg with a generous spoonful of the tomato sauce on a small plate. Garnish with sliced avocado, Crema and cilantro then salt and pepper to taste. Indulge!
Cumin, chili, dried oregano, onion, salt& pepper.
*I’d recommend frying a corn tortilla huevos rancheros style to plate the tomato sauce on. Also consider some Mexican seasoned potatoes (as I did), black beans and avocados for your sides.