Huevos Ahogados on Tostadas

Name: Huevos Ahogados on Tostadas with Roasted Salsa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 Roma tomatoes, halved; 4 cloves garlic; 1 jalapeño; 1/2 cup fresh cilantro; 1 tsp chicken bouillon powder; salt, to taste; 3 large eggs; 1 cup vegetable oil, for frying; 2 corn tortillas; 1/2 cup refried beans; 1/2 avocado, sliced; 1/4 cup pickled red onion; 2 tbsp cotija cheese, crumbled; 1 lime wedge, for serving

Huevos ahogados is a Mexican breakfast dish where eggs are gently poached in a homemade roasted salsa made from tomatoes, garlic, and jalapeño, then served on crispy fried tostadas with refried beans, avocado, pickled red onion, and cotija cheese.

🌍Mexican 🏷️Huevos ahogados 🏷️Huevos rancheros 🏷️Mexican breakfast 🏷️Eggs Salsa

🏷️

🏷️Tostadas

-0:00

logagmonTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by logagm

-0:00

logagmonTikTok

Ingredients

3 Roma tomatoes, halved
4 cloves garlic
1 jalapeño
1/2 cup fresh cilantro
1 tsp chicken bouillon powder
salt, to taste
3 large eggs
1 cup vegetable oil, for frying
2 corn tortillas
1/2 cup refried beans
1/2 avocado, slicedoptional
1/4 cup pickled red onionoptional
2 tbsp cotija cheese, crumbledoptional
1 lime wedge, for servingoptional

14 Ingredients

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Instructions

1
In a dry, hot skillet, char the halved Roma tomatoes, garlic cloves, and whole jalapeño until blackened in spots.
2
Transfer the charred vegetables to a blender.
3
Add the cilantro, chicken bouillon powder, and a pinch of salt to the blender.
4
Blend until the salsa is smooth.
5
Pour the salsa into a skillet and bring to a simmer over medium heat.
6
Carefully crack the eggs directly into the simmering salsa.
7
Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
8
While the eggs are cooking, heat the vegetable oil in a small pot over medium-high heat.
9
Fry the corn tortillas one at a time until golden brown and crispy, about 30-60 seconds per side. Set aside on a plate.
10
To assemble, spread a layer of refried beans onto each crispy tortilla (tostada).
11
Carefully place a poached egg along with a generous amount of salsa on top of the beans.
12
Garnish with sliced avocado, pickled red onions, and crumbled cotija cheese.
13
Squeeze a fresh lime wedge over the top just before serving.

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Tips & Notes

Pro tips

Roast tomatoes and garlic cut-side down over medium-high heat until charred and soft for deeper, caramelized salsa flavor.
Keep the salsa at a gentle simmer, not a rolling boil, so egg whites set without the yolks becoming overcooked.
Fry tortillas in 350°F oil for 1-2 minutes per side until golden and crispy, then drain on paper towels.
Poach eggs one at a time or in quick succession by gently sliding them into the center of the simmering salsa to prevent breaking.

Substitutions

Roma tomatoes → cherry or plum tomatoes (cook slightly longer for same caramelization)
Jalapeño → serrano pepper or habanero (for more heat)
Cotija cheese → feta cheese or queso fresco (similar crumbly texture and tang)

Storage & make-ahead

Store leftover salsa in an airtight container in the refrigerator for up to 3 days; reheat gently before poaching fresh eggs. Tostadas are best eaten immediately after frying.