Name: Poached Eggs with Tomato Cilantro Sauce
Cook time: 30 min
Total time: 35 min
Yield: Makes 4 servings
Ingredients: 1 teaspoon distilled white vinegar; 2 lb tomatoes, coarsely chopped; 2 large garlic cloves, coarsely chopped; 1 small fresh green serrano chile, coarsely chopped; 1 teaspoon salt, or to taste; 1/2 teaspoon sugar, or to taste; 1 cup water; 1/4 cup plus 1 tablespoon olive oil; 1/4 cup chopped fresh cilantro plus additional for sprinkling; 8 (1/2-inch-thick) slices of baguette; 8 large eggs

In Mexico, this breakfast dish is called huevos ahogados, meaning "drowned eggs," since the eggs are served in soup bowls with a lot of sauce.

Cooks' note:

The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. Cook eggs until fully set if desired.

Recipe notes

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Crushed Lentils With Tahini & Soft-Boiled Eggs

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Flan de Queso

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.

Spaghetti With Poblano Chile Sauce

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.

Ta’ameya (Fava Bean Fritters)

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.