Eggs with chorizo, chipotle and tomato sauce

“Huevos ahogados” or, drowned eggs. Easy to make, minimal ingredients and healthy. I’ve added some Mexican chorizo for added depth of flavour as well as some chipotle to spice things up then finished with some panela cheese. Traditionally served with warm corn tortillas but equally delicious with some crusty fresh bread.

Serving Size
1 People


  • 30g Mexican chorizo (see notes)
  • 100g bell pepper, diced
  • 30g of panela cheese, reduced fat, cut into small cubes 
  • 1 egg
  • 300g of tomatoes, diced
  • 15g of chipotle in adobo sauce, or to taste
  • 1 tbsp coriander, finely chopped
  • 50g of bread (1 small slice)


  1. Fry the chorizo in a frying pan over a medium heat for 1 minute
  2. Add the peppers and fry for 1-2 minutes until they soften
  3. Meanwhile, blend the tomatoes and chipotles
  4. Add the tomatoes to the frying pan and cook for a couple of minutes until the sauce thickens, season to taste 
  5. Add the cheese and make a space in the middle, crack in the egg, cover with a lid and cook over medium/low heat until the egg is cooked to your liking
  6. Toast the bread, sprinkle the coriander on top and serve


  • You could use Spanish chorizo instead of Mexican
  • You could use halloumi or feta instead of Mexican panela cheese

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About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

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