Eggs in Tomatillo Purgatory

by Lauren

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Well my friends, I really kicked off my Summer early by obtaining the worst sunburn of my life this weekend.

It’s painful, not at all even and will most likely peel off in a few days – which means the sacrifice won’t even result in a tan.

No worries about the backside though, it’s still the color of snow which is only slightly awkward.

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My left earlobe really took a beating. It’s strange how the sun managed to just absolutely sear one of the smallest parts of my body.

After a cold shower, I was headed to the Padres game that night.

I refrained from “twisting” motions and sat with my cold beer resting on my stomach most of the evening.

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I was also that person that people point at and whisper, “Yikes, check out that lobster!”

(Don’t lie, you’ve totally done that to a once pale but now sad, red and regretful tourist.)

Well, I’m no tourist but I have surely learned my lesson. Listen to mom and slather on the sunscreen before you go outside – not a moment after.

Relaxing on a giant cozy raft for 20 minutes was all it took to become as fried as a fried green tomato.

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Speaking of green tomatoes, Chris has a habit of picking up unique items at the grocery store and handing them over to us to make dinner with.

This time the surprise ingredient was tomatillos – which happen to look just like a green tomato with a paper-like husk around them.

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Eggs in purgatory have been a go-to dinner lately so I thought, why not put our own little spin on it and use a tomatillo sauce instead of traditional marinara.

Turns out, as far as i could see…nobody else on the internet has tried it!

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Turns out, I like it better this way too. It has a indescribable punch of flavor that can only be understood once you take a bite.

The feta adds a creaminess that pairs perfectly with the cilantro and lime.

Then, the avocado chunks really take it up a notch by providing a smooth finish.

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This dish is super fast, easy and makes a fabulous breakfast, lunch or dinner (or snack…duh)!

 

Eggs in Tomatillo Purgatory

Serves 3

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

Directions

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.

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From the Little Yellow Kitchen,

Lauren

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4 Comments to “Eggs in Tomatillo Purgatory”

  1. Ohhh I’ve heard of eggs in purgatory but the thought of all that red sauce kind of turns my stomach… this seems a little milder but more flavorful. Bookmarking it to try :)

  2. What an ingenious creation! Never would of thought of this, but it looks outstanding. Brilliant work, and thanks for the recipe!

  3. I made this for a summer lunch and it is DELICIOUS. Bumper crop of tomatillos. I needed a break from chicken/tortilla/salsa verde.
    Thanks for sharing.

  4. Chrissy

    So glad to hear that you loved this recipe. While we don’t have tomatillos in the garden, we have some friends who have passed on their abundance of tomatillos, which has worked out great :).