Santa Fe Eggs in Purgatory Recipe

Santa Fe Eggs in Purgatory

Difficulty Level: Intermediate

Servings: 2 to 4

Nutritional Facts Per Serving (1 of 4 servings): Calories 271, Total Fat 18 g, Saturated Fat 4 g, Carbs 17 g, Fiber 3 g, Sugar 5 g, Protein 11 g, Cholesterol 256 mg, Sodium 430 mg

Total Time: 35 minutes

Active Time: 25 minutes

Imagine waking up to the sizzle of charred peppers and the zesty aroma of a spicy green sauce enveloping perfectly poached eggsthis Santa Fe-inspired twist on the classic Eggs in Purgatory by Ree Drummond will ignite your brunch game. Simmered in a vibrant blend of poblano and jalapeo peppers, tomatillos, and fresh cilantro, it's a one-pan wonder that's as bold as New Mexico's landscapes. Ready to create a fiery, crowd-pleasing dish that transports your taste buds south of the border?

Ingredients

• 1 large white onion, cut into quarters
• 3 tomatillos, husks removed
• 2 jalapeos, stems trimmed
• 2 poblano chiles, stems trimmed
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper (adjust to taste)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• 5 garlic cloves
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• Zest and juice of 1 lime
• 5 to 6 large eggs
• Flour tortillas, avocado slices, and hot sauce for serving

Instructions

1. Preheat your oven's broiler to 500F.
2. Place the quartered onion, tomatillos, jalapeos, and poblanos on a baking sheet. Toss with olive oil, salt, pepper, cumin, and oregano. Broil until the vegetables are charred, about 4 to 5 minutes.
3. Reduce oven temperature to 400F for baking.
4. Transfer the roasted vegetables to a food processor or heat-safe blender. Add garlic, cilantro, lime zest and juice, then pulse about 15 times until the mixture becomes a chunky salsa. Adjust seasoning if needed.
5. Pour the salsa into a 9-by-13-inch baking dish. Use the back of a spoon to create five or six wells in the sauce. Crack an egg into each well. Cover loosely with foil and bake until the egg whites are fully set but yolks remain runny, approximately 10 to 12 minutes.
6. While the eggs bake, char the tortillas over an open flame just long enough to warm each side, about 10 seconds per side. Alternatively, warm the tortillas in the oven.
7. Garnish eggs with extra cilantro. Serve with the warmed tortillas, avocado slices, and hot sauce.