Poached Eggs in Roasted Tomato Broth

  • Active Time 35m
  • Total Time 45m

Serves 4

Morning meals in cantinas often feature brothy dishes like this one, which can also double as a light midday repast or dinner in summertime. Mexican cooks sometimes call this simple preparation huevos ahogados, or drowned eggs. Be sure to roast the tomatoes until uniformly charred, to develop a smoky flavor.


  • 4 tomatoes
  • 4 cups chicken stock
  • 2 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 fresh serrano chili peppers
  • 8 eggs
  • 1/4 cup grated Cotija, Romano or Parmesan cheese
  • 4 large flour tortillas, homemade or purchased, heated


Preheat a broiler or grill. Broil or grill the tomatoes, turning occasionally, until charred on all sides, 10-12 minutes. (If broiling, place the tomatoes in a shallow baking pan and broil 4-6 inches from the heat source.)

Remove the tomatoes from the heat, let cool slightly and cut out the cores. Transfer to a blender, add 1 cup of the chicken stock and purée until smooth. Set aside.

In a heavy, wide saucepan or deep sauté pan over medium heat, warm the olive oil. When it is nearly smoking, add the onion, salt and pepper and sauté until golden brown, about 15 minutes. Add the garlic and whole serrano chilies and sauté for 1 minute longer. Add the tomato purée and the remaining 3 cups chicken stock and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 10 minutes for the flavors to meld.

TO POACH EGGS: Crack the eggs, one at a time, and gently slide them into the simmering broth. Cook the eggs, basting the tops occasionally with spoonfuls of the hot broth, until the whites are set but the yolks are still soft, 4-6 minutes.

Using a slotted spoon, gently lift out the eggs and place 2 in each warmed soup bowl. Ladle the broth over the eggs and garnish with the grated cheese. Serve immediately with the flour tortillas.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 616

nutrition information per serving

501 calories; 23g total fat; 432mg cholesterol; 1247mg sodium; 42g carbohydrates; 4g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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