I had lots of chile sauce leftover and I'm getting obsessive with the technique of poaching eggs in chile sauce, I did it again for breakfast. I thinned out the chile sauce with chicken stock but I'm beginning to suspect water would have been fine. I added some previously cooked nopales (cactus paddles) and when the brew was simmering, I gently cracked two eggs into the pan. I'm liking this technique more and more. I also liked the fully cooked cactus. There was some tooth to it but it is soft and I think better a little less al dente. Now my question is: Is this just huevos ahogadas?