Huevos en Cazuela Mexican Baked Eggs in Clay Pot

About this recipe

Huevos en cazuela are a comforting and festive Mexican breakfast where eggs are fried directly in a clay cazuela previously heated with butter or oil and a base of tomato or chilli salsa, so that the white sets surrounded by bubbling salsa while the yolk remains liquid and bright. They are served in the same clay pot to retain the heat and accompanied with tortillas or toasted bread for dipping.

1. 1

   Roast the tomatoes, chilli and garlic on a dry comal or frying pan until lightly charred. Blend with the onion and salt until you have a rustic salsa.

2. 2

   Preheat individual clay cazuelas over medium-low heat for 3-4 minutes. It is important that the clay is well heated before adding the butter.

   💡 Cold clay can crack with sudden thermal shock.

3. 3

   Add the butter to each hot cazuela. When it melts and foams, pour in the roasted tomato salsa. Leave to bubble for 2 minutes over medium heat.

4. 4

   Carefully break 2 eggs over the salsa in each cazuela. Season with salt and pepper. Do not break the yolks.

   💡 For runny yolks remove as soon as the white sets, 3-4 minutes.

5. 5

   Cover the cazuelas with a plate or lid and cook for 3-5 minutes until the whites set but the yolks are still runny.

6. 6

   Scatter freshly chopped coriander on top and serve immediately in the same cazuela with hot tortillas or toast.