Eggs in Tomatillo Purgatory

By nekmor

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
• 1/4 cup chopped cilantro, plus more for garnish
• Juice of 1 lime
• 1 teaspoon balsamic vinegar
• 1/2 cup chicken broth
• 6 large eggs
• 1 avocado, diced
• 1/2 cup crumbled feta cheese
• Hot sauce
• Whole wheat tortillas or chips for dipping

Details

Servings 3
Preparation time 10mins
Cooking time 20mins
Adapted from fromthelittleyellowkitchen.com

Preparation

Step 1

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.