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Skillet Huevos Ahogados in 10-Minute Guajillo Salsa (Oaxacan Morning Comfort)

Skillet Huevos Ahogados in 10-Minute Guajillo Salsa (Oaxacan Morning Comfort)

"Drowned eggs" sound dramatic, but this is pure, low-stress Oaxacan comfort translated for a Tuesday morning in Brooklyn. We are flash-toasting a guajillo to wake it up, blitzing a shortcut fire-roasted tomato salsa, and poaching the eggs directly in the bubbling skillet. Served over a velvety sweep of smashed black beans with a bright, crunchy spring radish finish—we are absolutely not suffering for breakfast, guys.

María “Mari” Santiago
María “Mari” Santiago
Prep: 5 minutes
Cook: 12 minutes
2
easy
breakfast
mexicanskillet-breakfastvegetarianquick-salsa+1

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Timeline

17 minutes
0m5m10m15m17m
Toast Chiles
3m
Blend Salsa
2m
Simmer Salsa
5m
Smash Beans
5m
Poach Eggs
5m
Plate and Garnish
2m

Ingredients

  • 2 whole Dried guajillo chiles(stemmed and seeded (Pantry Mode: sub 1 tbsp mild chili powder, but the real deal is worth it))
  • 2 cloves Garlic(peeled)
  • 1/2 medium White onion(cut in half (1/4 for salsa, 1/4 diced for beans))
  • 15 oz Canned fire-roasted crushed tomatoes(our Brooklyn shortcut)
  • 2 tbsp Olive oil or neutral oil(divided)
  • 15 oz Canned black beans(undrained (do not rinse the bean juice, we need it!))
  • 1 tsp Dried Mexican oregano(crushed in your palm)
  • 1 tsp Kosher salt(divided, plus more to taste)
  • 4 whole Large eggs
  • 1/4 cup Queso fresco or feta(crumbled)
  • 3 whole Spring radishes(sliced paper-thin (crucial for crunch))
  • 1 handful Fresh cilantro(roughly chopped)
  • 4 whole Corn tortillas(warmed on a comal or open flame)

Instructions

  1. 1

    Heat a dry medium skillet over medium-high heat. Drop in 2 whole dried guajillo chiles and 2 cloves garlic. Toast the chiles for about 30 seconds per side until fragrant and slightly pliable (don't burn them or they get bitter, ándale!). Remove the chiles, but let the garlic keep spotting for another minute.

    3 min

    Tip: Press the chiles down lightly with a spatula to ensure even toasting. You just want to wake up the oils.

  2. 2

    Throw the toasted chiles and garlic into your blender along with 1/4 medium white onion (reserving the rest for the beans), the 15 oz canned fire-roasted crushed tomatoes, and 1/2 tsp kosher salt. Blitz until very smooth. Taste it—then decide if it needs a pinch more salt. The flavor will deepen once we cook it.

    2 min

    Tip: If your blender needs help catching, add a tiny splash of water or broth, but the tomato juice should be enough.

  3. 3

    Heat 1 tbsp olive oil or neutral oil in that same skillet over medium-high. Carefully pour in your blended salsa (it should sizzle beautifully). Lower the heat to medium and let it bubble and thicken for 5 minutes. This quick-simmer “fixes” the raw onion flavor and concentrates the tomatoes.

    5 min

    Tip: Watch for splatters! Use a splatter screen or tilt the lid slightly if it gets too wild.

  4. 4

    While the salsa simmers (mom math: multitask now before the eggs go in), heat the remaining 1 tbsp olive oil or neutral oil in a small pot. Add the remaining 1/4 medium white onion (diced) and sauté for 1 minute. Pour in the 15 oz canned black beans with their liquid, add 1 tsp dried Mexican oregano and 1/2 tsp kosher salt. Simmer and mash aggressively with a potato masher until creamy but slightly textured. Turn heat to low and keep warm.

    5 min

    Tip: The bean liquid has starches that help create a velvety texture without adding extra fat.

  5. 5

    Your salsa should be slightly thickened now. Use the back of a spoon to make 4 little wells in the salsa, and crack the 4 whole large eggs directly into them. Cover the skillet tightly with a lid and let them simmer for 4 to 5 minutes. You want the whites set but the yolks runny. Watch them like a hawk—nobody likes a chalky yolk!

    5 min

    Tip: If the salsa reduced too much before adding the eggs, stir in a tablespoon of water before dropping the eggs.

  6. 6

    Time for the finish. Swoop a big spoonful of your creamy frijoles onto a plate. Gently scoop out an egg with plenty of that rich salsa and place it next to the beans. Shower the plate with 1/4 cup queso fresco or feta, the thinly sliced 3 whole spring radishes, and 1 handful fresh cilantro. Serve immediately with hot 4 whole corn tortillas for scooping.

    2 min

    Tip: The contrast between the warm, rich beans/eggs and the cold, crunchy radishes is the whole secret to this dish.

Chef's Notes

If You’ve Got a Mexican Market Nearby: Swap the dried Mexican oregano for a fresh epazote leaf or toasted avocado leaf when simmering the beans. It takes them from 'great Tuesday breakfast' to 'did my Abuela sneak into the kitchen?'. Also, if you have leftover salsa, save it—it acts as an incredible marinade for weeknight chicken thighs.

Frequently Asked Questions

How long does Skillet Huevos Ahogados in 10-Minute Guajillo Salsa (Oaxacan Morning Comfort) take to make?

Skillet Huevos Ahogados in 10-Minute Guajillo Salsa (Oaxacan Morning Comfort) takes about 17 minutes total. That includes 5 minutes of prep and 12 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Skillet Huevos Ahogados in 10-Minute Guajillo Salsa (Oaxacan Morning Comfort)?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Skillet Huevos Ahogados in 10-Minute Guajillo Salsa (Oaxacan Morning Comfort)?

The main ingredients are: Dried guajillo chiles, Garlic, White onion, Canned fire-roasted crushed tomatoes, Olive oil or neutral oil, Canned black beans, Dried Mexican oregano, Kosher salt, Large eggs, Queso fresco or feta, Spring radishes, Fresh cilantro, Corn tortillas.

What type of meal is Skillet Huevos Ahogados in 10-Minute Guajillo Salsa (Oaxacan Morning Comfort)?

Skillet Huevos Ahogados in 10-Minute Guajillo Salsa (Oaxacan Morning Comfort) is categorized as: breakfast.