Poached eggs with tomato and chilli de árbol

So when you think of Mexican breakfasts, poached eggs on toasted sourdough bread doesn’t usually come to mind. However, as a British man living in Mexico, there comes a point when scrambled eggs and tortillas need to be swapped for poached eggs and sourdough (don’t tell the Mexicans that!)

The addition of the slightly spicy tomato and chilli de árbol sauce takes basic poached eggs on toast to a whole other level.

Serving Size
1 People


  • 2 eggs
  • 70g sourdough bread (1 medium slice)
  • 5g parmesan, grated 

For the sauce 

  • 200g tomatoes, diced (2 medium tomatoes)
  • 2 dried chillis de árbol, optional 
  • 1 clove garlic, peeled and sliced  
  • 20g onion, diced 
  • 1/2 tbsp oil


  1. Fry the tomatoes, chilli, onion & garlic in oil for 2-3 minutes over a low heat until cooked then blend until smooth and season to taste with salt & pepper
  2. Meanwhile, poach the eggs and cook to your liking 
  3. Toast the sourdough bread 
  4. Drain the poached eggs onto paper towel, serve on the bread with the sauce and grated parmesan cheese on top 


  • If you aren’t confident at poaching eggs, you could fry them or scramble them instead!
  • You could use another dried chilli instead of chilli de árbol

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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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