In a large skillet, add 2 tablespoons of extra virgin olive oil and lay potato slices over the oil. Season with salt and pepper and turn on heat to medium-high.

Keep potatoes frying, turning occasionally until potatoes start to brown and become crispy.

When potatoes are crispy, push potatoes into center of the pan and separate into two piles.

Sprinkle with cheese, turn off heat, cover and set aside.

In another pan, add a small drizzle of extra virgin olive oil and heat the garlic until it softens.

Add diced tomateoes and chipolte puree; add salt & pepper to taste and let sauce simmer until ready to serve.

In a shallow pot, bring water and vinegar, and a few pinches of salt to a hot simmer (the water should be steaming and little bubbles should be rising to the top).

Crack one egg into a small and shallow bowl (a prep bowl or ramekin would work fine), and slowly slide the egg into the hot water.

Repeat above step with the second egg.

When the eggs start to turn a solid white color, gently remove the egg from the water and remove any excess white lacy parts of the whites.

To assemble, carefully place each pile of potatoes on 2 plates. Top with the poached egg, and spoon the sauce over the egg.

Finish with parsley and serve immediately.