PREP TIME: 20 minutes
COOK TIME: 40 minutes
- 1 to 2 poblano peppers, depending on your heat tolerance
- 1 to 2 serrano chiles, depending on your heat tolerance
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sea or kosher salt, plus more for the eggs
- 2 pounds tomatillos, halved, or 2 (11-ounce) cans of tomatillos, drained
- 1 cup water
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 1/2 cup finely chopped fresh cilantro
- Heat the broiler to high. Line a baking sheet with aluminum foil, then place the poblanos and serranos on it. Broil until blackened on all sides, checking every 2 minutes and flipping them as needed. Transfer to a paper bag, seal, and let the chiles steam 10 minutes. (Alternatively, transfer them to a heatproof bowl and cover tightly with plastic wrap.) Peel off the blackened skins from the chiles (run under cold water as needed). Remove the core and seeds. Pat the chiles dry and coarsely chop.
- Heat the oil in a 10-inch, deep-sided skillet over medium heat until shimmering. Add the onions and cook, stirring frequently, until translucent and soft, 5 to 7 minutes. Stir in the chiles, garlic, cumin, coriander, and salt, and cook for 2 minutes more.
- Increase the heat to medium high. Add the tomatillos and water and cook, stirring frequently, until the tomatillos are completely broken down, 10 to 12 minutes, reducing the heat to medium as the tomatillos reduce and start to sputter.
Working with 1 egg at a time, crack it into a small bowl, then tip it into the sauce. Sprinkle the eggs with salt. Cook over medium heat just until egg whites are set, 10 to 12 minutes. Garnish with the feta and cilantro. Serve immediately.
Original recipe from The Kitchn can be found here!