Eggs in Tomatillo Purgatory Recipe

Published: July 01, 2012
Source: Eggs in Tomatillo Pur…

YIELD: 3-4 Servings
|
PREP TIME: 10 min
|
COOK TIME: 10 min

Ingredients

1	tablespoon oil
3 to 4	cloves garlic, finely chopped
1	tablespoon chopped jalapeño (optional)
2	Anaheim or small green peppers, seeded and chopped
1	small yellow onion, chopped
8-10	fresh tomatillos, husk removed (or 28-oz. can with juices)
1	teaspoon salt
¼	cup chopped cilantro, plus more for garnish
	Juice of 1 lime
1	teaspoon balsamic vinegar
½	cup chicken broth
6	large eggs
1	avocado, diced
½	cup crumbled feta cheese
	Hot sauce
	Whole wheat tortillas or chips for dipping

Directions

Heat a large skillet or sauté pan over medium heat. Add oil, garlic, peppers and onions and cook, stirring occasionally, until onions are translucent, about 5 minutes. Stir in tomatillos, salt, and cilantro; simmer for 10 minutes. Stir in lime juice and vinegar.
Purée the sauce with an immersion blender, in a food processor or regular blender then return to pan. Add 1/2 cup chicken broth to the sauce, then bring to a simmer. Crack eggs into sauce, leaving space between each egg. Cover and poach eggs 6-7 minutes, or until yolk is your desired consistency.
Transfer to plates and serve topped with avocado and feta cheese. Garnish with cilantro and lime wedges.