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.
Ingredients
- • 200g tomatoes, diced (2 medium tomatoes)
Instructions
- 1
If you aren’t confident at poaching eggs, you could fry them or scramble them instead!
- 2
You could use another dried chilli instead of chilli de árbol
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.
Learn more →