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Mexican Eggs in Purgatory

Food & Wine
  • 30 minutes
  • Serves 8

INGREDIENTS

3 oz

Bacon

1 1/2 cups

Cilantro, leaves and stems

1

Garlic clove

1

Poblano or jalapeno

3

Scallions

1 lb

Tomatillos

8

Eggs, large

3/4 cup

Chicken broth, low-sodium

2 tbsp

Olive oil, extra-virgin

1

Corn tortillas

2 tbsp

Cotija cheese or crumbled feta, grated