[{"data":1,"prerenderedAt":187},["ShallowReactive",2],{"guide-en-huevos-ahogados":3},{"id":4,"title":5,"body":6,"description":140,"extension":141,"meta":142,"navigation":182,"path":183,"seo":184,"stem":185,"__hash__":186},"guides\u002Fen\u002Fguides\u002Fhuevos-ahogados.md","Huevos ahogados",{"type":7,"value":8,"toc":131},"minimark",[9,14,45,49,60,69,78,94,110,119],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36,39,42],"ul",{},[18,19,20],"li",{},"4 large eggs",[18,22,23],{},"400 g tomatoes, finely chopped",[18,25,26],{},"½ onion, chopped",[18,28,29],{},"1 garlic clove, minced",[18,31,32],{},"1 jalapeño, sliced",[18,34,35],{},"1 tbsp neutral oil",[18,37,38],{},"300 ml water or unsalted stock",[18,40,41],{},"¼ tsp salt",[18,43,44],{},"1 tbsp chopped coriander",[10,46,48],{"id":47},"method","Method",[50,51,56],"cook-step",{"cue":52,"diagram":53,"number":54,"title":55},"Tomatoes break down into a sauce.","sauce","1","Build the base",[57,58,59],"p",{},"Warm oil over moderate heat. Cook onion for 4 minutes, then garlic and jalapeño for 30 seconds. Add tomatoes and cook for 6–8 minutes, crushing them with a spoon.",[50,61,66],{"cue":62,"diagram":63,"number":64,"title":65},"The sauce is loose enough to surround the eggs.","boil","2","Make a broth",[57,67,68],{},"Add water or stock and salt. Simmer gently for 5 minutes and taste.",[50,70,75],{"cue":71,"diagram":72,"number":73,"title":74},"All whites turn opaque in the broth.","poach","3","Poach in the sauce",[57,76,77],{},"Crack eggs separately into a cup and slide into the simmering broth with space between them. Cover and cook on low heat for 5–7 minutes.",[50,79,84,87],{"cue":80,"diagram":81,"number":82,"title":83},"Each bowl contains a whole egg and plenty of broth.","assemble","4","Ladle and serve",[57,85,86],{},"Spoon eggs and broth into bowls and finish with coriander. Cook longer before serving if you want firm yolks.",[57,88,89,93],{},[90,91,92],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[95,96,98,101,104],"guide-notes",{"title":97},"Equipment & heat",[10,99,97],{"id":100},"equipment-heat",[57,102,103],{},"Induction, gas and electric all work with compatible cookware. Start over moderate heat, then reduce to a gentle simmer. On induction, avoid boost when reducing a thick sauce. Keep gas flames under the base. Move an electric pan off the ring if the sauce catches.",[57,105,106,109],{},[90,107,108],{},"Nonstick:"," No frying pan needed. A stainless saucepan suits the tomato broth.",[95,111,113,116],{"title":112},"Troubleshooting",[10,114,112],{"id":115},"troubleshooting",[57,117,118],{},"A hard boil breaks whites apart. Reduce to barely simmering before adding eggs. A thick, dry sauce needs more water.",[95,120,122,125,128],{"title":121},"About this version",[10,123,121],{"id":124},"about-this-version",[57,126,127],{},"A simple chopped-tomato version. Blended roasted salsas and different chillies are common alternatives.",[57,129,130],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":132,"searchDepth":133,"depth":133,"links":134},"",2,[135,136,137,138,139],{"id":12,"depth":133,"text":13},{"id":47,"depth":133,"text":48},{"id":100,"depth":133,"text":97},{"id":115,"depth":133,"text":112},{"id":124,"depth":133,"text":121},"Eggs poached directly in a brothy tomato-chilli sauce.","md",{"slug":143,"family":144,"region":145,"aliases":146,"texture":148,"difficulty":151,"prep":152,"cook":153,"wait":132,"servings":64,"tools":154,"equipment":157,"nonstick":165,"related":166,"art":170,"photo":132,"status":171,"sources":172},"huevos-ahogados","On a plate","Mexico",[147],"drowned eggs",[149,150],"Runny","Tender","Easy",10,20,[155,156],"Wide saucepan with lid","Wooden spoon",[158,161,163],[159,160],"induction","pot",[162,160],"gas",[164,160],"electric","No frying pan needed. A stainless saucepan suits the tomato broth.",[167,168,169],"shakshuka","huevos-rancheros","poached","tomato","Researched",[173,176,179],{"title":174,"url":175},"Cocina Casera — huevos ahogados","https:\u002F\u002Fcocina-casera.com\u002Fmx\u002Fhuevos-ahogados-receta-mexicana-facil\u002F",{"title":177,"url":178},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":180,"url":181},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fhuevos-ahogados",{"title":5,"description":140},"en\u002Fguides\u002Fhuevos-ahogados","i62XfLAOG-SPdinan4Oe7X__eL1ttsCIOPdH80rAJBM",1791403723031]