Santa Fe Eggs in Purgatory
- Level: Intermediate
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 271
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 256
- Sodium
- 430
- Total: 35 min
- Active: 25 min
Ingredients
1 large white onion, quartered
3 tomatillos, husks removed
2 jalapeños, stems removed
2 poblano chiles, stems removed
3 tablespoons olive oil
1/2 teaspoon kosher salt, or more as needed
1/4 teaspoon freshly ground black pepper, or more as needed
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
5 cloves garlic
1/4 cup chopped fresh cilantro, plus more for garnish
Zest and juice of 1 lime
5 to 6 large eggs
Flour tortillas, avocado slices and hot sauce, for serving
Directions
- Preheat the broiler to 500 degrees F.
- 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.
- Change the oven to bake at 400 degrees F.
- 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.
- 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.
- Meanwhile, char the tortillas over an open flame to warm, 10 seconds per side. (You can also warm the tortillas in the oven.)
- Garnish with extra cilantro and serve with the warm tortillas, avocado and hot sauce.