Close-up of Santa Fe Eggs in Purgatory, as seen on the Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Santa Fe Eggs in Purgatory

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  • Level: Intermediate
  • Total: 35 min
  • Active: 25 min
  • Yield: 2 to 4 servings
Eggs in purgatory is a one-skillet breakfast or brunch dish consisting of eggs in a spicy sauce. Ree’s Santa Fe spin cooks the eggs in a spicy green sauce using poblano and jalapeño chiles, along with tomatillos and cilantro.



  1. Preheat the broiler to 500 degrees F.
  2. Add the onion to a sheet pan, along with the tomatillos, jalapeños and poblanos. Toss with the olive oil, salt, pepper, cumin and oregano. Broil until charred, 4 to 5 minutes.
  3. Change the oven to bake at 400 degrees F.
  4. Transfer the vegetables to a food processor (or heatproof blender). Add the garlic, cilantro, lime juice and zest. Pulse until you have a chunky salsa texture, about 15 times. Taste and adjust salt and pepper as needed.
  5. Transfer to the sauce to a 9-by-13-inch baking dish. With the back of a spoon, make five to six wells for the eggs. Crack an egg in each. Cover lightly with foil and bake until the whites of the eggs are set and the yolks are runny, 10 to 12 minutes.
  6. Meanwhile, char the tortillas over an open flame to warm, 10 seconds per side. (You can also warm the tortillas in the oven.)
  7. Garnish with extra cilantro and serve with the warm tortillas, avocado and hot sauce.