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If you have been around for a while or at least around my Instagram you might know that eggs are my favorite thing in the whole world (for real, I could eat them everyday) and that I'm also passionate about Mexican food, so on today's recipe I'm sharing this recipe with these two of my passions!
This is a recipe inspired by the Mexican recipe, Huevos Ahogados. Which is basically sunny side eggs topped with a generous amount of salsa; red or green salsa. Yeah, this is basically a style of Shakshuka... the Mexican kind.
The ingredients for these drowned eggs are simple, this recipe is great for a personal bruch, lunch or if you are like me... eggs for dinner! Heck yeah! Anyways this is a super quick and good looking recipe that can be easily made into batches by just multiplying the ingredients.
This recipe is a single serving, packed with gut friendly amino acids from bone broth and healthy fatty acids from eggs! All the omega-3's, brain love and anti-inflammatory goodness in a delicious creamy recipe.
Overall, here's what you'll need for these Creamy Mexican Drowned Eggs:
Power Provisions Bone Broth - Creamy Tomato ("PURELYHL" for discount)
Hot water
Eggs
Spinach
Chipotle powder
Sea salt
Black pepper
As you'll see this are all simple ingredients and high in nutrients. That's what I'm always looking for on my recipes; flavor and nutrient density. My kitchen hack and gut health staple have been these Power Provisions Bone Broth Soups, they are super easy to use!
On the go
Perfect for travel
They make amazing stews!
Use them as sauce!
I have used these in several of my recipes, but I they are my emergency food whenever I run out of protein or my body is craving something warm for the soul; nothing like a cozy Cheddar Broccoli Soup or a Coconut Milk Thai Soup along with some veggies.
In this occasions I simply reduced the amount of water I usually use whenever I used these Bone Broths for soup to make it extra creamier and thicker. I also added some chipotle powder because it ain't a Mexican recipe without some spice!
Also, I've included two ways to prepare this recipe! I tried them both ways and they are equally delicious! On the pictures you can see the stove top method but if you want this recipe to be more automatic you can use your oven as well.
It's about doing what works for you! So here are the two ways you can prepare these eggs!
For the Oven:
Preheat the oven at 350F.
Mix the bone broth ingredients from the container with hot water and chipotle powder until there's no lumps left.
In two baking dishes pour the bone broth equally, add spinach and crack an egg for each dish.
Season with salt and pepper.
Bake for 10-15 minutes.
For the Stove Top:
Preheat the oven at 350F.
Mix the bone broth ingredients from the container with hot water and chipotle powder until there's no lumps left.
In hot skillet pour the bone broth, add the spinach. Let it simmer.
Crack an egg for each dish, season with salt and pepper.
Cover with a lid and cook for 10-15 minutes.
Gluten free and keto? No problem! It's all about adjusting and finding the right recipes and ingredients so if you are on your gluten free or keto/low carb journey you are going to love this simple and amazing dinner.
Overall this recipe is:
Keto
Gluten and Grain Free
Meal Prep Friendly
Nut Free
Delicious!
Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!
With love,
María
Try more recipes here!
Creamy Mexican Drowned Eggs
By María Fernanda López
Serves 1
Ingredients
1 Power Provisions Bone Broth - Creamy Tomato ("PURELYHL" for discount)
2/3 cup of hot water
2 eggs
1 cup of raw spinach
1/2 tsp of chipotle powder
1 tsp of sea salt
1/2 tsp of black pepper
Method
For the Oven:
Preheat the oven at 350F.
Mix the bone broth ingredients from the container with hot water and chipotle powder until there's no lumps left.
In two baking dishes pour the bone broth equally, add spinach and crack an egg for each dish.
Season with salt and pepper.
Bake for 10-15 minutes.
For the Stove Top:
Preheat the oven at 350F.
Mix the bone broth ingredients from the container with hot water and chipotle powder until there's no lumps left.
In hot skillet pour the bone broth, add the spinach. Let it simmer.
Crack an egg for each dish, season with salt and pepper.
Cover with a lid and cook for 10-15 minutes.
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