Mexican Eggs in Purgatory

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For the Italian breakfast dish Eggs in Purgatory, eggs are baked in a spicy tomato sauce. In this Mexican-inspired take, Grace Parisi substitutes a vibrant, fresh green sauce made with tomatillos, cilantro and scallions. Slideshow: More Great Breakfasts 

By Grace Parisi
December 2012

Gallery

Credit: © Michael Turek

Recipe Summary test

total:
30 mins
Yield:
8
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Ingredients

Directions

  • Preheat the broiler and position a rack about 8 inches from the heat source. In a blender or food processor, add the husked tomatillos, poblano, chopped cilantro, chopped scallions and chicken broth and puree until smooth.

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  • 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. Add the minced garlic and cook for 30 seconds, until fragrant. Add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 15 minutes.

  • Using the back of a spoon, make 8 depressions in the tomatillo sauce. Remove the casserole from the heat and carefully crack the eggs into the depressions. Sprinkle the eggs and tomatillo sauce with the 2 tablespoons of Cotija cheese. Broil the dish until the egg whites are set but the egg yolks are still runny, about 4 minutes. Garnish with more Cotija cheese and the sliced scallions and serve right away with warm corn tortillas.

Make Ahead

The green tomatillo sauce can be covered and refrigerated for up to 2 days. Bring the sauce to room temperature before adding the eggs.

Notes

For an extra-spicy dish, leave the seeds in the peppers.

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