Huevos ahogados con lentejas

Name: Huevos ahogados con lentejas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 400 g Cooked brown lentils, plain, drained; 200 g Egg, without shell; 250 g Tomato; 60 g Onion; 15 g Fresh chilli; 10 g Fresh coriander; 20 g Olive oil; 3 g Salt; 1 g Black pepper

Eggs gently cooked in a Mexican-style tomato, chilli and lentil broth, using ready-cooked lentils for a quick breakfast.

Estimated total time: 25 minutes2 portionsAbout 500 kcal per portion

Lentil broth with a cooked egg in a clay pot — Photo: GPE.garcíaglez · CC BY-SA 4.0 · Photo source. The photographed lentil broth is paler than this tomato-chilli version; its exact seasoning and cooking fat are unknown.

Ingredients for 2 portions

400 g Cooked brown lentils, plain, drained
200 g Egg, without shell
250 g Tomato
60 g Onion
15 g Fresh chilli
10 g Fresh coriander
20 g Olive oil
3 g Salt
1 g Black pepper

Method

Have 400 g plain cooked brown lentils ready and drained (or cook dry lentils separately until tender, adding about 30–45 minutes). Finely dice 60 g onion, 250 g tomato and 15 g fresh chilli; chop 10 g coriander. Use four eggs, about 200 g edible egg without shells.
Heat 20 g vegetable oil in a wide lidded pan. Soften the onion and chilli for 3 minutes, then add the tomato, 3 g salt and 1 g black pepper; cook 5 minutes until saucy. Stir in the lentils and 250 g water, and bring to a gentle simmer for 3 minutes.
Make four hollows, crack in the eggs, cover and simmer gently for about 5–7 minutes until the whites are fully set; cook the yolks further if preferred. Divide the lentils and two eggs per person between two bowls and scatter with the measured coriander.
If buying ready-cooked lentils, choose plain lentils without meat stock or other animal ingredients, drain and weigh them. Keep the lentils refrigerated after cooking and reheat the broth thoroughly before adding eggs.

Adapted from Mexican home cook natyyray221111’s lentil-and-egg huevos ahogados: this two-person version omits nopales, uses vegetable oil and poaches the eggs directly in the tomato-lentil broth rather than adding separately hard-boiled eggs. Plain lentils must already be cooked; cooking them from dry adds 30–45 minutes. The photograph shows a paler lentil broth and does not verify its seasoning or cooking fat. Conditional ovo-vegetarian suitability requires animal-free ready-cooked lentils. Time and calories are estimates, not kitchen-tested.

Huevos ahogados con lentejas

Allergens and ingredient checks

Listed allergens: eggs. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

natyyray221111 on Cookpad — Huevos ahogados with lentils

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