If you’re a fan of shakshuka, you’ll fall in love with these Salsa Poached Eggs — my quick and zesty take on Huevos Ahogados, a classic Mexican dish that translates to “drowned eggs.” Traditionally, the eggs are gently poached in a simmering tomato salsa until tender and flavorful. My version uses a tomatillo-based salsa from one of my favorite craft brands, 505 Southwestern, for a tangy green chile kick that comes together in about 10 minutes.

This simple egg recipe for two proves that a satisfying, restaurant-worthy meal doesn’t have to take all morning. It’s a versatile dish that works with nearly any type of salsa — red or green — so go ahead and use your favorite salsa verde, roasted green chile salsa, or even that half jar of leftover salsa sitting in your fridge.

Each serving is warm, comforting, and layered with Southwestern flavor — perfect for breakfast, brunch, lunch, or dinner. And the toppings? Endless possibilities! Try spooning on black beans or leftover taco meat for extra protein, or finish with sour cream, guacamole, crumbled tortilla chips, jalapeños, or cilantro for a fresh, hearty touch.

So grab your skillet and your favorite salsa — you’ll have a bold, nourishing meal on the table in no time.

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Salsa Poached Eggs (Huevos Ahogados-Style)

Prep Time

2 mins

Cook Time

8 mins

Total Time

10 mins

 

Whip up these easy Salsa Poached Eggs in just 10 minutes! Inspired by Mexican Huevos Ahogados, this healthy, flavorful recipe uses tomatillo salsa for a zesty twist that’s perfect for breakfast, lunch, or dinner.

Course: Breakfast, brunch

Cuisine: Mexican, Southwestern

Keyword: eggs, salsa

Servings: 2 servings

Ingredients

• 1 ½ cups 505 Southwestern Tomatillo Salsa or, really, any type of salsa
• 1/3 cup UP TO 1/3 cup chicken broth or vegetable stock may not be needed
• 4 large eggs feel free to squeeze in 1 or 2 more eggs
• sea salt and ground black pepper to taste
• 1/2 cup crumbled queso fresco cheese or cheese of choice
• 1/2 ripe but firm avocado sliced
• handful of fresh cilantro leaves chopped
• Extra topping ideas for serving: more salsa, sliced jalapenos, crumbled tortilla chips, sour cream, leftover taco meat, black beans or whatever else sounds good!

Instructions

1. Add salsa to generously cover the bottom of a 8” to 9” skillet. IF your variety of salsa seems extra thick, thin it down with the optional broth, starting a couple tablespoons at a time and stirring in until it makes a nice sauce.
2. Bring mixture to medium high heat until just starting to boil, then turn down to medium.
3. Carefully crack an egg and slide it in whole into salsa. Repeat for remaining eggs. Sprinkle tops of egg white and yolk with a bit of salt and pepper.
4. Lower heat to medium-low and let eggs simmer in the salsa for approximately 7-9 minutes.
5. Add crumbled cheese and for last couple minutes, add lid to skillet to help warm up/melt the cheese and set the yolk further.
6. Once the eggs have cooked to your preferred yolk doneness, remove from heat and top with cilantro, avocado slices and any other toppings you desire.