'Huevos Ahogados' with Avocado & Cheese
Mexican-style poached eggs in tomato sauce
Recipe Developer Babette: "Huevos ahogados is similar to shakshuka, but with Mexican influence: with sweet potato, herbs and toppings like avocado, pickled onion and cheddar. The flavours and textures complement each other well, and the presentation itself is very nice and colourful. After all, you eat with your eyes too!"
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Diced sweet potato
2 piece
Egg
(Contains: Ei)
½ piece
Red onion
½ piece
Romano pepper
½ piece
Avocado
½ piece
Lime
½ pack
Diced tomatoes with garlic & onion
½ sachet(s)
Mexican-style spices
1.5 teaspoon
Ground paprika
15 g
Grated cheddar
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
Not included in your delivery
½ tablespoon
Olive oil
50 milliliters
Water for the sauce
1 teaspoon
Sugar
½ tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the sweet potato for 4 minutes.
- Chop the Romano pepper into strips.
- Add the Romano pepper to the sweet potato and fry for 6 - 8 minutes.
- Add the chopped tomatoes, the paprika, the water for the sauce, the Mexican-style spices* and half of the sugar.
- Fry for 3 - 4 more minutes over high heat. Season to taste with salt and pepper.
- Meanwhile, halve and pit the avocado, then remove the skin and slice the flesh.
*Take care, this ingredient is spicy! Use as preferred.
- Slice the onion into half rings and transfer to a small bowl.
- Add the red wine vinegar, a pinch of salt and the rest of the sugar. Toss well to combine and then set aside, stirring occasionally.
- Roughly chop the fresh herbs.
- Cut the lime into six wedges.
- 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.
- Cover with the lid and allow to poach for 4 - 6 minutes over medium heat.
- Remove the lid and turn up the heat.
- Poach the eggs for a further 2 - 3 minutes so as to allow any excess liquid to evaporate (see Tip).
- Season with salt and pepper, then scatter over the cheese and cook for 1 more minute.
Tip: the cooking time depends on your pan. Check the eggs and poach for more or less time as needed.
- Squeeze some of the lime wedges directly over the huevos ahogados, then top with the avocado and the pickled onion.
- Garnish with the fresh herbs.
- Serve the rest of the lime wedges alongside.
