Eggs in Tomatillo Purgatory PRINT
- YIELD: 3-4 Servings
- PREP TIME: 10 min
- COOK TIME: 10 min
|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)|
|¼||cup chopped cilantro, plus more for garnish|
|Juice of 1 lime|
|1||teaspoon balsamic vinegar|
|½||cup chicken broth|
|½||cup crumbled feta cheese|
|Whole wheat tortillas or chips for dipping|
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.