Mexican Style Eggs in a Poblano Tomatillos Sauce


Mexican Style Eggs in a Poblano Tomatillos Sauce
Mexican style eggs in poblano tomatillos sauce
Recipe type: Breakfast
Cuisine: Mexican
  • 1 pound tomatillos, husked and rinsed
  • 3 poblano or 4 jalapeño, stemmed and seeded (see Note)
  • 1 ½ cups chopped cilantro leaves and stems
  • 3 scallions, coarsely chopped, plus sliced scallions, for garnish
  • ¾ cup low-sodium chicken broth
  • 3 ounces thickly sliced bacon, cut into ½-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 8 large eggs
  • 2 tablespoons grated Mexican cheese
  • Warm corn tortillas, for serving
  1. Preheat the broiler and position a rack about 8 inches from the heat source. In a blender or food processor, add the husked tomatillos, poblano, chopped cilantro, chopped scallions and chicken broth and puree until smooth.
  2. In a large skillet that you can also put in the oven, cook the bacon in the olive oil over high heat until the bacon is browned, about 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant. Add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 15 minutes.
  3. Using the back of a spoon, make 8 depressions in the tomatillo sauce. Remove the casserole from the heat and carefully crack the eggs into the depressions. Sprinkle the eggs and tomatillo sauce with the 2 tablespoons of mexican cheese. Broil the dish until the egg whites are set but the egg yolks are still runny, about 4 minutes. Garnish with more Mexican cheese and the sliced scallions and serve right away with warm corn tortillas.
For an extra-spicy dish, add the jalapenos with its seeds to it.