Huevos Ahogados

Ingredients

• 4 medium eggs
• 4 small tomatoes
• 1 small onion (cut in half)
• 3-4 chile de árbol peppers (read notes)
• 2 Tablespoons olive oil
• 2 1/2 cups water
• 2 cloves garlic (peeled)
• salt and pepper (to taste)

Instructions

1. 1

   Place a comal or griddle over high heat and roast the tomatoes and onions until they have brown spots and are slightly soft when you touch them.

2. 2

   Add garlic and chiles, and toast for a couple of seconds.

3. 3

   Transfer everything to a blender along with 2 ½ cups of water and blend until you have a sauce with a rustic texture (read notes).

4. 4

   Heat the olive oil in a large pan over medium heat. Carefully pour the blended sauce and season with salt and pepper.

5. 5

   Bring to a simmer and cook for 8-10 minutes over medium-low heat.

6. 6

   Crack an egg into a small bowl and gently add it to the sauce. Repeat until all eggs are on the pan.

7. 7

   Let the eggs simmer for a few seconds without touching them so they will start to set. Then, spoon some sauce over the eggs and cover the pan to finish the cooking.

8. 8

   Allow to cook for 5-7 minutes, or until the eggs white are nicely set and the yolks are cooked to your liking.

9. 9

   Turn off the heat and serve immediately.