Mexican Poached Eggs in Spicy Tomato Sauce

Ingredients

Directions

1. Warm a large skillet over medium-high heat and sauté the chorizo, mushrooms, and onion for 5 to 7 minutes until beautifully browned; once finished, simply drain and discard any excess fat.

2. In a Dutch oven over medium heat, stir together the tomatoes, broth, and tomato paste until simmering, then fold in your chorizo mixture and most of the crema (save a little for a garnish!) and let it cook covered for 30 minutes until it reaches a rich, thick consistency.

3. Preheat your oven to 350°F (175°C) and lightly butter both sides of your bread slices to ensure they get perfectly crisp. Toast them on a baking sheet for 10 minutes, flipping halfway through until they are a lovely golden brown.

4. Bring a pot of water with a pinch of baking soda to a boil, then carefully add your eggs for exactly 5 minutes and 45 seconds before whisking them into an ice bath; this precision ensures a perfect yolk and makes the shells easy to peel.

5. Gently nestle your peeled eggs into the warm chorizo stew to heat them through, then finish the dish with a sprinkle of queso fresco and a beautiful drizzle of the remaining crema. Serve in bowls with your toasted bread for dipping and enjoy!

Nutrition Facts (per serving)