Mexican Eggs in Purgatory Recipe

Name: Mexican Eggs in Purgatory
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tomatillos, husked; 1 poblano or jalapeno, stemmed and seeded (see Note); 1 1/2 cups chopped cilantro leaves and stems; 3 scallions, coarsely chopped, plus sliced scallions, for garnish; 3/4 cup low-sodium chicken broth; 3 ounces thickly sliced bacon, cut into 1/2-inch pieces; 2 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 8 large eggs; 2 tablespoons grated Cotija cheese or crumbled feta, plus more for garnish; Warm corn tortillas, for serving

Servings: persons

1 pound tomatillos, husked
1 poblano or jalapeno, stemmed and seeded (see Note)
1 1/2 cups chopped cilantro leaves and stems
3 scallions, coarsely chopped, plus sliced scallions, for garnish
3/4 cup low-sodium chicken broth
3 ounces thickly sliced bacon, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
8 large eggs
2 tablespoons grated Cotija cheese or crumbled feta, plus more for garnish
Warm corn tortillas, for serving

1
Preheat the broiler and position a rack about 8 inches from the heat source.
2
In a blender or food processor, add the husked tomatillos, poblano, chopped cilantro, chopped scallions and chicken broth and puree until smooth.
3
In a large, shallow flameproof casserole or skillet, cook the bacon in the olive oil over high heat until the bacon is browned, about 4 minutes.
4
Add the minced garlic and cook for 30 seconds, until fragrant.
5
Add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 15 minutes.
6
Using the back of a spoon, make 8 depressions in the tomatillo sauce.
7
Remove the casserole from the heat and carefully crack the eggs into the depressions.
8
Sprinkle the eggs and tomatillo sauce with the 2 tablespoons of Cotija cheese.
9
Broil the dish until the egg whites are set but the egg yolks are still runny, about 4 minutes.
10
Garnish with more Cotija cheese and the sliced scallions and serve right away with warm corn tortillas.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound tomatillos, husked, 1 poblano or jalapeno, stemmed and seeded (see Note), 1 1/2 cups chopped cilantro leaves and stems, 3 scallions, coarsely chopped, plus sliced scallions, for garnish, and more.

Yes, Mexican Eggs in Purgatory falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Eggs in Purgatory

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