Eggs in purgatory is a one-skillet breakfast or brunch dish consisting of eggs in a spicy sauce. Ree’s Santa Fe spin cooks the eggs in a spicy green sauce using poblano and jalapeño chiles, along with tomatillos and cilantro.
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 large white onion, quartered
- 3 tomatillos, husks removed
- 2 jalapeños, stems removed
- 2 poblano chiles, stems removed
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt, or more as needed
- 1/4 teaspoon freshly ground black pepper, or more as needed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano
- 5 cloves garlic
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Zest and juice of 1 lime
- 5 to 6 large eggs
- Flour tortillas, avocado slices and hot sauce, for serving
Instructions
- Preheat the broiler to 500 degrees F.
- Add the onion to a sheet pan, along with the tomatillos, jalapeños and poblanos. Toss with the olive oil, salt, pepper, cumin and oregano. Broil until charred, 4 to 5 minutes.
- Change the oven to bake at 400 degrees F.
- Transfer the vegetables to a food processor (or heatproof blender). Add the garlic, cilantro, lime juice and zest. Pulse until you have a chunky salsa texture, about 15 times. Taste and adjust salt and pepper as needed.
- Transfer to the sauce to a 9-by-13-inch baking dish. With the back of a spoon, make five to six wells for the eggs. Crack an egg in each. Cover lightly with foil and bake until the whites of the eggs are set and the yolks are runny, 10 to 12 minutes.
- Meanwhile, char the tortillas over an open flame to warm, 10 seconds per side. (You can also warm the tortillas in the oven.)
- Garnish with extra cilantro and serve with the warm tortillas, avocado and hot sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 271 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 256 mg |
| Sodium | 430 mg |
Reviews
We love to do breakfast for dinner and were looking for something different. Followed the recipe exactly as written and it was delicious! It definitely has a kick (spicy) – but the homemade salsa verde makes this. If you serve with avocado, the creaminess cuts the spice a little. So fresh, easy and tasty. Will definitely make again.
Can the sauce be stored overnight to be used the next day without loosing any flavor or affect the cooking process?
Easy and delicious!