Drowned Eggs – 523 Calories

Ingredients

1 portion 

Calories: 523kcal (per portion)

Carbs: 42g | Protein: 28g | Fat: 27g

  • 40g Mexican chorizo
  • 1 nopal, cleaned and diced into small cubes (see notes)
  • 3 tomatoes, roughly chopped
  • 40g onion, finely diced 
  • 2 cloves garlic, finely chopped
  • 1 chipotle pepper in adobo sauce (20g)
  • 2 eggs
  • 1/2 cup water
  • 1/2 tbsp oil
Garnish 
  • 1/4 small avocado, sliced (30g)
  • 30g reduced fat queso fresco, crumbled 
  • 2 corn tortillas

Instructions

  1. Fry the chorizo and nopal in the oil for 2-3 minutes until cooked and a little crispy
  2. Blend the tomatoes, chipotle, onion and garlic with the water until smooth
  3. Add the sauce and cook for 2-3 minutes until it thickens a little and season lightly with salt
  4. Make 2 small holes in the sauce, crack the eggs in, cover with a lid and cook over a medium heat until eggs are cooked to your liking
  5. Warm tortillas in a pan or comal
  6. To serve, top with the sliced avocado and crumbled cheese with the corn tortillas on the side

NOTES

  • Nopal is cactus paddle. If you can get, be sure to remove the spines before cooking. If you can’t get, use half a bell pepper instead
  • You can use feta instead of queso fresco
  • If you can’t find Mexican chorizo, use Spanish chorizo instead 

Live Cooking Sessions

The next live cook along will be February 26th at 7.30pm Mexico City time

We will be cooking the Salmon Brochette recipe

You can swap the fish for prawns or chicken. You can cook rice as well if you like!

It will be streamed on Facebook and you can join using one of the following link:

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