Huevos Ahogados

Place the medium skillet on the stove and set the heat to medium. Add the guajillo and árbol chiles to the skillet. Toast the chiles until they become fragrant, flipping them occasionally. This should take about 1 minute. Once done, transfer the chiles to a small pot.

Add the tomatoes to the small pot. Then, fill the pot with water until the tomatoes are fully submerged. Place the pot on high heat and bring the water to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 minutes. After that, remove the pot from the heat and let it sit for 5 minutes to allow the chiles and tomatoes to soften and rehydrate.

While the chiles and tomatoes are soaking, set the same medium skillet on the stove and turn the heat to medium - high. Pour the olive oil into the skillet. Add the onions and garlic to the oil and cook them for 5 minutes, stirring occasionally. After 5 minutes, remove the skillet from the heat and transfer the cooked onions and garlic to a large blender.

Add ½ cup of the chile cooking water, the rehydrated chiles, salt, and oregano to the blender. Blend the ingredients until the mixture is smooth.

Add the cooked tomatoes to the blender. If you prefer a chunky and rustic sauce, pulse the blender a few times. If you like a smooth sauce, blend the mixture completely. This is a matter of personal preference.

Pour the sauce back into the same medium skillet. Set the heat to medium and cook the sauce for 1 minute, stirring it often. After 1 minute, reduce the heat to low.

Use a spoon to create 4 small wells in the sauce. Carefully crack an egg into each well.

Cover the skillet and cook the eggs for 7 - 10 minutes. Check the eggs periodically. The egg whites should no longer be clear, and the yolks should be cooked to your liking.

Garnish the huevos ahogados with your desired toppings and serve it with warm flour tortillas or toast.