Diabetes Forecast

The Healthy Living Magazine

Drowned Spicy Eggs

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Per Serving

Drowned Spicy Eggs

Makes: 4 servings
Serving Size: 1 tortilla, 1 egg, and 1/4 of the sauce
Calories 315
Fat 19 g
Saturated Fat 4.8 g
Trans Fat 0.2 g
Carbohydrate 26 g
Fiber 7 g
Sugars 7 g
Cholesterol 195 mg
Sodium 265 mg
Potassium 850 mg
Protein 13 g
Phosphorus 315 mg
Choices: Starch 1, Nonstarchy Vegetable 2, Medium-Fat Protein 1, Fat 2.5
  • Makes: 4 servings
  • Serving Size: 1 tortilla, 1 egg, and 1/4 of the sauce
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes


2 lbs. tomatoes, coarsely chopped
1/4 cup fresh cilantro, plus more for garnish, coarsely chopped
1/4 med. yellow onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 tsp. chipotle powder
1 Tbsp. canola or vegetable oil
1/8 tsp. kosher salt
4 large eggs
4 6-inch corn tortillas, toasted
1 ripe Hass avocado, peeled, pitted, and sliced
1/2 cup crumbled queso fresco


  1. In a blender or food processor, puree the tomatoes, cilantro, onion, garlic, and chipotle powder, adding a little bit of water as needed. Puree until you have a thin sauce.
  2. Heat a medium skillet over medium-high heat. Add the cooking oil to the pan and heat until shimmering. Add the tomato sauce—be careful because it will spatter—and boil, stirring occasionally, until slightly thickened, about 3 minutes. Season with salt.
  3. One at a time, crack each egg into a ramekin and slowly add the egg to the sauce. Continue with the other eggs. Turn the heat down to low, cover, and cook for about 6 to 7 minutes for eggs with soft yolks or 10 minutes for fully cooked eggs.
  4. For each serving, place a tortilla on a plate; top with an egg and a quarter of the sauce. Top each with avocado slices and a sprinkle of the cilantro and queso fresco.

Variations: Poach the eggs in jarred salsa verde and top them with some sliced avocado. When fresh, ripe tomatoes are out of season, substitute one 28-ounce can of crushed tomatoes.


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