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.


Recipe Summary

10 mins
35 mins
45 mins
10 servings


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


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.

  • 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