[{"data":1,"prerenderedAt":184},["ShallowReactive",2],{"guide-huevos-ahogados":3},{"id":4,"title":5,"aliases":6,"art":8,"body":9,"cook":143,"description":144,"difficulty":145,"equipment":146,"extension":154,"family":155,"meta":156,"navigation":157,"nonstick":158,"path":159,"photo":135,"prep":160,"region":161,"related":162,"seo":166,"servings":67,"slug":167,"sources":168,"status":175,"stem":176,"texture":177,"tools":180,"wait":135,"__hash__":183},"guides\u002Fguides\u002Fhuevos-ahogados.md","Huevos ahogados",[7],"drowned eggs","tomato",{"type":10,"value":11,"toc":134},"minimark",[12,17,48,52,63,72,81,97,113,122],[13,14,16],"h2",{"id":15},"ingredients","Ingredients",[18,19,20,24,27,30,33,36,39,42,45],"ul",{},[21,22,23],"li",{},"4 large eggs",[21,25,26],{},"400 g tomatoes, finely chopped",[21,28,29],{},"½ onion, chopped",[21,31,32],{},"1 garlic clove, minced",[21,34,35],{},"1 jalapeño, sliced",[21,37,38],{},"1 tbsp neutral oil",[21,40,41],{},"300 ml water or unsalted stock",[21,43,44],{},"¼ tsp salt",[21,46,47],{},"1 tbsp chopped coriander",[13,49,51],{"id":50},"method","Method",[53,54,59],"cook-step",{"cue":55,"diagram":56,"number":57,"title":58},"Tomatoes break down into a sauce.","sauce","1","Build the base",[60,61,62],"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.",[53,64,69],{"cue":65,"diagram":66,"number":67,"title":68},"The sauce is loose enough to surround the eggs.","boil","2","Make a broth",[60,70,71],{},"Add water or stock and salt. Simmer gently for 5 minutes and taste.",[53,73,78],{"cue":74,"diagram":75,"number":76,"title":77},"All whites turn opaque in the broth.","poach","3","Poach in the sauce",[60,79,80],{},"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.",[53,82,87,90],{"cue":83,"diagram":84,"number":85,"title":86},"Each bowl contains a whole egg and plenty of broth.","assemble","4","Ladle and serve",[60,88,89],{},"Spoon eggs and broth into bowls and finish with coriander. Cook longer before serving if you want firm yolks.",[60,91,92,96],{},[93,94,95],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[98,99,101,104,107],"guide-notes",{"title":100},"Equipment & heat",[13,102,100],{"id":103},"equipment-heat",[60,105,106],{},"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.",[60,108,109,112],{},[93,110,111],{},"Nonstick:"," No frying pan needed. A stainless saucepan suits the tomato broth.",[98,114,116,119],{"title":115},"Troubleshooting",[13,117,115],{"id":118},"troubleshooting",[60,120,121],{},"A hard boil breaks whites apart. Reduce to barely simmering before adding eggs. A thick, dry sauce needs more water.",[98,123,125,128,131],{"title":124},"About this version",[13,126,124],{"id":127},"about-this-version",[60,129,130],{},"A simple chopped-tomato version. Blended roasted salsas and different chillies are common alternatives.",[60,132,133],{},"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":135,"searchDepth":136,"depth":136,"links":137},"",2,[138,139,140,141,142],{"id":15,"depth":136,"text":16},{"id":50,"depth":136,"text":51},{"id":103,"depth":136,"text":100},{"id":118,"depth":136,"text":115},{"id":127,"depth":136,"text":124},20,"Eggs poached directly in a brothy tomato-chilli sauce.","Easy",[147,150,152],[148,149],"induction","pot",[151,149],"gas",[153,149],"electric","md","On a plate",{},true,"No frying pan needed. A stainless saucepan suits the tomato broth.","\u002Fguides\u002Fhuevos-ahogados",10,"Mexico",[163,164,165],"shakshuka","huevos-rancheros","poached",{"title":5,"description":144},"huevos-ahogados",[169,172],{"title":170,"url":171},"Cocina Casera — huevos ahogados","https:\u002F\u002Fcocina-casera.com\u002Fmx\u002Fhuevos-ahogados-receta-mexicana-facil\u002F",{"title":173,"url":174},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fhuevos-ahogados",[178,179],"Runny","Tender",[181,182],"Wide saucepan with lid","Wooden spoon","nVNHxuqT9-4r-toev7-upgtjikAYb0NTZQAkhdNq1DQ",1791339490181]