Baked Eggs with Colombian-Style Tomato and Onion Sauce (Huevos Con Hogao)

Huevos con HogaoHuevos pericos or scrambled eggs with tomato and scallion sauce, is a traditional Colombian breakfast. I was craving these eggs this morning but I wanted to make them a little different yet with the same delicious taste of the tomato and onion. So, I decided to make a hogao, which is a Colombian tomato and onion sauce, and cook a whole egg, instead of scrambled, in the hogao and serve it with arepa. Well, the variation turned out well. It was a great breakfast!

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Ingredients

(2 Servings)

  • 1 cup cooked hogao
  • 2 large eggs
  • Salt
  • Fresh cilantro for garnish
  • 2 arepas for serving

Directions

  1. Heat the broiler to high.
  2. On the stove heat a small oven proof dish over medium-low heat. Add 1/4 cup of the hogao and crack one egg into the hogao.
  3. Carefully add another ¼ cup of the remaining hogao over the whites of the eggs. Cover the dish and cook for 2 minutes. Uncover the dish and set under the broiler until the yolks are cooked, but soft. About 2 more minutes.
  4. Remove the dish from the oven. Sprinkle cilantro and serve immediately.
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Comments

  1. Claudia Medeiros says

    D – E – L – I – C – I – O – U – S ! 😀

    I’m becoming a big fan of Colombian food ! :)
    Thanks for sharing all these wonderful recipes ! Have a beautiful Sunday 😉

  2. Chris says

    This does look interesting, but I was just looking for a particular recipe and can’t seem to find it Huevos Bedicos, something my ex-wife used to make, basically it’s just eggs with chopped up tomatoes and green pepper and mushroom, but I’m not 100% sure how she made it. I know it’s a very traditional colombian recipe, her entire family was from Bogota where my dad’s family is from Medellin

  3. Patricia Castrejón says

    “Hogao” is actually short for “ahogado”, or “drowned” eggs! I had this dish a lot when I lived in Acapulco!

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