Mexican Eggs/Huevos Ahogadas

  • 1 Jar of your favorite salsa, a combination of a green and red one is nice too!
  • 6-8 Eggs
  • 1 C. Grated Cheese- Cheddar is good, but queso fresco is more authentic
  • Cilantro
  • Avocado

Heat a large frying pan over medium heat and pour the salsa into the pan. If you want to layer green and red, pour one in first, then pour the other in the middle. When the salsa begins to bubble, crack the eggs into the pan in a circle like a clock, working around. If it is easier for you, crack each egg into a small glass bowl and then slide them into the pan. Sprinkle with grated cheese and a couple pinches kosher salt. Cover the pan and cook 4-6 minutes until the eggs are at the desired consistency.  Top with avocado and fresh cilantro and more cheese if desired.

I like to make these in a large cast iron pan and take the pan directly to the table. Serve with warmed corn or flour tortillas.