- 8
Ingredients
- One 18-ounce can whole tomatillos or 10 medium fresh
- 2 Tbsp. lime juice
- 2 cloves garlic, minced
- 2 Tbsp. finely chopped onion
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 1/4 tsp. ground cumin
- 1 cup cilantro leaves
- 1 jalapeno chili, seeded and minced
- 1/2 ripe avocado, thickly sliced
- 1/4 cup safflower or vegetable oil
- 8 corn tortillas
- 2 Tbsp. white vinegar
- 4 large eggs
- 1 1/2 cups grated Cheddar cheese
- 2 Tbsp. cumin seeds, toasted
- 1 ripe avocado, peeled and thinly sliced
- 1/2 cup cilantro leaves
Preparation
Step 1
Drain the tomatillos and place in a food processor fitted with a metal blade. (If using fresh tomatillos, remove the papery skins and cook in boiling water for 20 minutes and drain.) Add the lime juice, garlic, onion, salt, sugar, cumin, and cilantro and process until pureed. Add the jalapeno and avocado, pulse to combine, and set aside. The sauce can be made 1 day ahead and refrigerated. Makes 1 ½ cups.
In a 12-inch skillet, heat 1 Tbsp. of the oil over medium heat and add 2 tortillas. Heat until softened, drain on paper towels, and repeat with the remaining tortillas.
To poach the eggs, place water in a skillet or shallow pan to a depth of 2 ½ inches. Add the vinegar and heat over medium-high heat. When the water is at a low boil, carefully break the eggs into the pan and cook just until the whites become opaque, about 3 minutes.
Meanwhile, preheat the broiler. Place 2 tortillas overlapping by 2 inches in the center of 4 plates. Remove each poached egg with a slotted spoon and place on the overlapping portion of the tortillas. Sprinkle the grated cheese equally among the plates and top each with 3 Tbsp. or the sauce and about a teaspoon of the cumin seeds. Place under the broiler just the melt the cheese and garnish with avocado slices and cilantro.