'Huevos Ahogados' with Chorizo, Avocado & Feta
Mexican-style poached eggs in spicy tomato sauceCalories
:
801 kcalProtein
:
38.6g proteinTotal
:
20 minutesDifficulty
:
EasyExtra Veggies
High Protein
Allergens:
- Melk (inclusief lactose)
- Ei
- Tarwe
- Gluten
- Selderij
- May contain traces of allergens
Huevos Ahogados, meaning “drowned eggs”, is a traditional Mexican dish where eggs are poached in a rich, spiced tomato sauce. This comforting dish can be served for breakfast, lunch or dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
½ piece
Onion
½ piece
Garlic
½ piece
Bell pepper
½ sachet(s)
Mexican-style spices
½ sachet(s)
BBQ spice rub
½
Tomato paste
2 piece
Egg
(Contains: Ei)
1 piece
Tomato
70 g
Corn
1 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
½ piece
Lime
½ piece
Avocado
30 g
Feta
(Contains: Melk (inclusief lactose))
Not included in your delivery
75 milliliters
Water for the sauce
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3352 kJ
Calories801 kcal
Fat42.8 g
Saturated Fat13.2 g
Carbohydrate62.6 g
Sugar21.9 g
Dietary Fiber14.1 g
Protein38.6 g
Salt3 g
Potassium823.1 mg
Calcium46.2 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Strainer
•Bowl
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 200°C.
- Heat a deep frying pan over medium-high heat. Fry the chorizo for 2 - 4 minutes or until crispy, then remove from the pan and set aside.
- Slice the onion into half rings and crush or mince the garlic.
- Slice the bell pepper into strips.
2
- In the same pan, fry the garlic, onion and bell pepper for 3 - 4 minutes over medium-high heat.
- Add the tomato paste, the water for the sauce, the Mexican-style spices* and the BBQ rub.*
- Mix well to combine and bring to a simmer.
*Take care, these ingredients are spicy! Use as preferred.
3
- Make small wells in the vegetable mixture for each egg.
- Crack the eggs into the wells so as to mostly submerge them with the sauce, then season the eggs with salt and pepper.
- Cover with the lid and poach for 4 - 6 minutes.
- Remove the lid, then increase the heat and poach for a further 2 - 4 minutes so as to allow any excess liquid to evaporate.
4
- Meanwhile, cut the flatbread into strips and transfer to a parchment-lined baking sheet.
- Drizzle lightly with olive oil and season with salt and pepper. Bake the flatbread in the oven for 5 - 7 minutes.
- Meanwhile, dice the tomato and finely chop the fresh herbs.
- Drain and rinse the corn.
5
- Zest and juice the lime.
- In a bowl, combine the tomato with the lime zest, the corn, the fresh herbs and the lime juice. Season to taste with salt and pepper.
- Halve and pit the avocado, then remove the skin and slice the flesh.
6
- Serve the huevos ahogados on deep plates.
- Top with the chorizo, the salsa and the sliced avocado.
- Crumble over the cheese and serve the flatbread alongside.
