Eggs Ahogados Recipe

Prepare the Potatoes

Peel and dice the potatoes into small cubes.

Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.

Blend the Sauce

In a blender, combine tomatoes (or tomatillos), onion, garlic, cilantro, jalapeño, salt, and pepper. Blend until smooth.

In a saucepan, heat olive oil over medium heat. Pour the blended sauce into the pan and simmer for about 10 minutes, stirring occasionally.

Cook the Chorizo

In a skillet over medium heat, add the Mexican chorizo. Cook until browned and fully cooked, about 5-7 minutes.

Remove from heat and set aside.

Prepare to Poach the Eggs

Bring a pot of water to a gentle simmer. Crack the eggs into individual cups.

Gently slide the eggs into the simmering water. Poach for about 3-4 minutes or until the whites are set but yolks remain runny.

Using a slotted spoon, remove the eggs and drain on a paper towel.

Prepare Quesadilla

In a skillet, heat a tortilla over medium heat. Sprinkle some shredded cheese on one half of the tortilla.

Fold the tortilla over and cook until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side.

Repeat with the remaining tortillas and cheese.

Plate the Potatoes and Chorizo

On a serving plate, place the cooked potatoes and top with the chorizo.

Add Sauce and Eggs

Ladle the sauce over the chorizo and add the poached eggs on top.

Garnish with sliced avocado and crumbled queso fresco. Serve with the quesadillas on the side.