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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mexican Eggs in Purgatory

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions