“Drowned eggs” would be the strict translation of this dish. The eggs are cooked in a warm guajillo sauce and served with fresh cheese, Mexican cream, and warm tortillas on the side.
I used a very simple guajillo sauce, the same one I use for enchiladas. You can find the recipe “HERE”.
You just have to heat up the sauce a little bit, add the eggs, and let simmer and cook until desired doneness. I used individual containers but you could use a regular sauce pan, as long as it is deep enough to fit the sauce and the eggs.
When you are cooking the eggs make sure the sauce doesn’t boil. If it boils it can break the egg whites. There is nothing wrong with this (actually, mine broke a little), but if you don’t want scrambled eggs just let the eggs cook slowly in the simmering sauce.
When the eggs are done, add a little bit of fresh cheese and a dab of Mexican cream, then enjoy with a couple of warm tortillas. Do not worry if you can’t find Mexican crema, you could always substitute with sour cream, the fresh cheese could also be substituted with a melting cheese like Monterrey Jack. The amount of these toppings are optional. You could use as little or as much as you’d like.
This is so delicious, fast, and easy to make with ingredients that I keep on hand in my pantry. I hope you enjoy it!
- 1½ cups homemade guajillo sauce. I used about ¾ cup per 2 eggs.
- 4 eggs (or the amount desired per person).
- About 1 table spoon of Mexican crema (or sour cream if you can't find it).
- About 2 table spoons crumbled fresh cheese
- Salt to taste
- Heat up the guajillo sauce in a pot.
- Add the eggs and simmer until the eggs get to your desired doneness.
- Serve and top them with a little bit of cream and fresh cheese.
If you can't find fresh cheese you could use a melting cheese like Monterrey Jack.
These toppings are optional, you could add as little or as much as you'd like.
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