Huevos Ahogados

Ingredients

• 10 guajillo chiles, (stemmed and seeded (about 2 ounces))
• 2 árbol chiles, (stemmed (optional))
• 5 large Roma tomatoes
• 2 tablespoons olive oil
• ½ large white onion, (diced)
• 3 cloves garlic, (minced)
• ½ tablespoon kosher salt, (plus more to taste)
• ¼ teaspoon dried Mexican oregano
• 4 large eggs
• For topping: chopped cilantro, crumbled queso fresco or cotija cheese

Steps

1. 1

   Add the guajillo and árbol chiles to a medium skillet over medium heat. Toast until fragrant, flipping occasionally, about 1 minute. Transfer to a small pot.

2. 2

   Add the tomatoes and fill the pot with water until the tomatoes are completely covered. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for 2 minutes. Remove the pot from heat and let sit for 5 minutes to soften and rehydrate.

3. 3

   While the chiles and tomatoes are soaking, heat the olive oil in the same medium skillet over medium-high heat. Add the onions and garlic, and cook for 5 minutes, stirring occasionally. Remove from the heat and transfer to a large blender.

4. 4

   Add ½ cup of the chile cooking water, the rehydrated chiles, salt, and oregano to the blender. Blend until smooth.

5. 5

   Add the cooked tomatoes and pulse a few times for a chunky and rustic sauce, or blend completely for a smooth sauce. This is all personal preference.

6. 6

   Pour the sauce back into the same medium skillet and cook for 1 minute over medium heat, stirring often, then reduce the heat to low.

7. 7

   Use a spoon to make 4 small wells in the sauce and crack an egg into each well.

8. 8

   Cover and cook for 7-10 minutes until the egg whites are no longer clear and the yolks are cooked to your liking.

9. 9

   Garnish with desired toppings and with warm flour tortillas or toast.