Huevos Ahogados

Ingredients

• eggs4 large (about 200 g)
• ripe tomatoes4 medium (400 g)
• onion1 small (80 g), halved
• garlic3 cloves (10 g), unpeeled
• dried whole red chilies6 to 8 (10 g), stems and seeds removed
• cooking oil1 tbsp (15 ml)
• dried oregano1/4 tsp (1 g)
• saltto taste
• fresh coriander leavesa small handful (10 g), chopped
• queso fresco or feta cheese40 g, crumbled
• crusty bread4 slices (100 g), warmed

Method

1. 1

   Toast the chilies in a dry pan over medium heat, 20 to 30 seconds a side, until fragrant and pliable. Transfer to a bowl, cover with 1 cup hot water and soak 10 minutes; start step 2 straight away.

2. 2

   On the same dry pan over high heat, char the tomatoes, halved onion and garlic cloves, turning often, until blackened in spots and soft, about 8 minutes (the chilies are still soaking).

3. 3

   Drain the chilies. Peel the charred garlic and discard the skins, then blend it with the chilies, charred tomatoes, onion, 1/2 cup fresh water, 1/4 tsp oregano and 1/2 tsp salt until smooth.

4. 4

   Heat the oil in the same pan, now wiped out, over medium heat. Pour in the sauce and simmer uncovered, stirring, until slightly thickened, 8 to 10 minutes. Taste and adjust salt.

5. 5

   While the sauce simmers, warm the bread slices in the oven at 180C for 3 to 4 minutes, then set aside for serving.

6. 6

   Crack the eggs directly into the simmering sauce, spaced apart, and spoon a little sauce over each yolk. Cover and cook until the whites are fully set but the yolks still jiggle, 5 to 7 minutes.

7. 7

   Scatter with chopped coriander and crumbled queso fresco. Serve straight from the pan with the warm bread for scooping up the sauce.