Name: Delicious Drowned Eggs in Red Sauce
Prep time: 55 min
Cook time: 35 min
Yield: 5
Cuisine: Mexicana
Ingredients: 8 tomatoes; 3 serrano chiles; 1 pasilla chile, cleaned and deveined; 1/4 white onions; 2 cloves garlic; 1 sprig epazote; 1 1/2 cups chicken broth; 1 pinch salt; 2 tablespoons vegetable oil, for frying; 1 cup nopal, cooked; 5 eggs; 1/2 cups chorizo, sliced and fried; fresh cilantro, leaves for serving

Preparation

20 mins

35 mins

Low

For the sauce, heat a griddle over high heat and roast the tomatoes, chiles, onion, and garlic. When they are well roasted, remove the burnt skin from the tomatoes and blend all the ingredients together with the epazote and chicken broth; season to your liking with salt and set aside. Heat a small pot over medium heat with the oil and fry the sauce until well cooked and reduced, add the nopales and the eggs one by one so they cook in the sauce, being very careful not to break the yolk. Cook for about 12 to 15 minutes, or until the whites are cooked and the yolk is soft.