🌶️ Huevos con Salchicha en Salsa Roja
A classic Mexican comfort breakfast—simple, hearty, and full of flavor.
🛒 Ingredients (2–3 servings)
For the salsa roja
- 3 ripe Roma tomatoes
- 1–2 dried guajillo or árbol chiles (or 1 fresh serrano/jalapeño for milder heat)
- 1 clove garlic
- ¼ small onion
- Salt, to taste
- Splash of water (for blending)
For the huevos con salchicha
- 4–5 hot dogs or Mexican salchichas, sliced into rounds
- 4–6 eggs
- 1 tbsp vegetable oil
- Optional: pinch of cumin or Mexican oregano
To serve
- Warm corn tortillas
- Refried beans
- Fresh cilantro or crumbled queso fresco (optional)
👨🍳 Instructions
1️⃣ Make the salsa roja
- Bring tomatoes and dried chiles to a boil in water; simmer 5–7 minutes until softened.
- Drain (reserve a little cooking water).
- Blend tomatoes, chiles, garlic, onion, salt, and a splash of water until smooth.
- Taste and adjust salt or heat.
2️⃣ Cook the salchicha
- Heat oil in a skillet over medium heat.
- Add sliced salchichas and fry until lightly browned and slightly crispy on the edges.
3️⃣ Add the salsa
- Pour salsa roja into the pan with the salchicha.
- Simmer 5 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- Optional: add a pinch of cumin or oregano.
4️⃣ Add the eggs
Two ways—choose your style:
- Scrambled: Crack eggs directly into the pan and gently stir until just set.
- Whole eggs: Make small wells in the sauce, crack eggs in, cover, and cook until whites set and yolks are to your liking.
🍽️ Serve
Serve hot with corn tortillas, frijoles refritos, and a sprinkle of cilantro or queso fresco.
🔥 Tips & Variations
- Add diced onion or bell pepper when frying the salchicha for extra texture.
- Use chorizo instead of salchicha for a bolder flavor.
- Like it smoky? Add a bit of chipotle in adobo to the salsa.