Huevos Ahogados with Avocado & Cotija
Eggs poached in a quick spiced tomato salsa, topped with creamy avocado and crumbly cotija cheese. A showstopping 15-minute breakfast or dinner that feels restaurant-quality but comes together in one skillet.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 1 can (14.5 oz) canned crushed tomatoes
- 1 whole jalapeño, sliced
- 2 cloves garlic, minced
- 4 whole eggs
- 1 whole avocado, sliced
- ½ cup cotija cheese, crumbled
Instructions
- 1
Heat oil in a 10-inch skillet over medium-high. Add jalapeño and garlic, cook 30 seconds until fragrant.
- 2
Pour in crushed tomatoes. Add a pinch each of salt, pepper, and cumin. Simmer 4 minutes until sauce thickens slightly.
- 3
Create 4 shallow wells in the sauce. Crack an egg into each well, keeping yolks whole.
- 4
Cover and cook 3–4 minutes until egg whites set but yolks still jiggle when gently shaken.
- 5
Slide onto a plate. Top with avocado slices and cotija cheese. Serve immediately.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
- small knife
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