Mexican Drowned Eggs

How to make Mexican Drowned Eggs.

Ingredients: Serves 2

  • 4 Eggs
  • 4 medium Tomatoes, roughly chopped
  • 1 medium Onion, roughly chopped
  • 2 minced Cloves of Garlic
  • 1 Pasilla Chilli
  • 300ml Water


  1. De-vein and de-seed the Pasilla chilli and rip it up before putting it into a small cup of boiled water for 5 minutes to rehydrate it.
  2. Put a little lard or butter into a pan and melt it.
  3. Begin to cook the onion, garlic and Pasilla chilli in this pan on a low heat for 5 minutes .
  4. Add the tomatoes and turn the heat up, cook for a further 5 minutes, season with salt and pepper.
  5. Blend the contents of the pan until fairly smooth and add water to reach a gravy like consistency.
  6. Pour the sauce back into the pan and bring back to the heat.
  7. Crack the eggs directly into it, spacing them out so they do not join together and then cook for a further 3-5 minutes until the white is set but the yellow is runny and then serve it up with tortillas.
  8. Enjoy!
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