This is a delicious Mexican chorizo stew with poached eggs. We had this dish in a small beach hotel in Tulum, Mexico called Playa Azul. I have spent the last year recreating and perfecting it. My family loves it. Update: After years of making eggs in a pot, I finally came to realize that the dish I had in Mexico was a version of the Middle Eastern dish, shakshuka.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.

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  • Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Lightly butter both sides of the bread slices and place on a baking sheet.

  • Toast in the preheated oven, turning bread halfway, for 10 minutes.

  • Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.

  • Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

Cook's Notes:

Half-and-half can be substituted for the crema, if desired.

Poaching eggs the "regular" way will also work well.

Nutrition Facts

532 calories; protein 24.6g; carbohydrates 34.9g; fat 32.9g; cholesterol 225.3mg; sodium 2194mg. Full Nutrition
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