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Huevos Ahogados

alarm
Total Time:
35 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Huevos Ahogados, which means “drowned eggs,” is a classic Mexican classic dish made from eggs cooked in salsa. The addition of premium mild View More expand_more

Huevos Ahogados, which means “drowned eggs,” is a classic Mexican classic dish made from eggs cooked in salsa. The addition of premium mild pork sausage, garlic, and hot pepper makes it one savory, spicy meal you’ll want to make again and again!

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Huevos Ahogados
alarm
Total Time:
35 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Product ImagePremium Mild Pork Sausage Roll 16oz.
16 ounces
Farmer John Premium Mild Sausage Roll
16 ounces
Eggs
6
Large roma tomatoes
6
1
Onion
1
6 cloves
Garlic
6 cloves
1
Habanero or Serrano pepper, 1
1
3 sprigs
Green onions, 3 sprigs
3 sprigs
16 ounces
Chicken broth
16 ounces
1 bunch
Cilantro, stems removed
1 bunch
2 teaspoons
Salt
2 teaspoons
Ground black pepper, to taste

Directions


  1. Preheat the oven to 425°F. Roast tomatoes, onion, garlic, pepper, and green onions in a pan for 20 minutes

  2. When the tomatoes are done, cut them into smaller pieces. Combine all ingredients and half of cilantro in your food processor or blender. Add a pinch of salt. Pulse until there are no big chunks left

  3. In a large nonstick skillet on medium heat, cook ground sausage until brown. Add tomato salsa and chicken broth to simmer. Break and drop 6 eggs into the salsa. Don’t overlap the eggs

  4. Cover and bring to a simmer. Bring the heat down to medium and simmer for another 3-5 minutes until the eggs are set

  5. Sprinkle with freshly ground black pepper and garnish with chopped cilantro

  6. Serve over rice and beans or with flour tortillas

Ingredients


16 ounces
Farmer John Premium Mild Sausage Roll
16 ounces
Eggs
6
Large roma tomatoes
6
1
Onion
1
6 cloves
Garlic
6 cloves
1
Habanero or Serrano pepper, 1
1
3 sprigs
Green onions, 3 sprigs
3 sprigs
16 ounces
Chicken broth
16 ounces
1 bunch
Cilantro, stems removed
1 bunch
2 teaspoons
Salt
2 teaspoons
Ground black pepper, to taste

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