Eggs in Purgatory

Eggs in Purgatory

Serves 4

One bite and you'll think you've died and gone to heaven. The hot and spicy flavors of this dish not only reward your taste buds, but your decision to choose Whole Foods Market Cage-Free eggs as well.

  • 1 tablespoon canola oil
  • 3 cloves garlic, finely chopped
  • 1 tablespoon chopped jalapeño pepper
  • 1 Anaheim or small green pepper, seeded and chopped
  • 1 small yellow onion, finely chopped
  • 1 (28-ounce) can diced fire-roasted tomatoes
  • 1 teaspoon salt
  • Red chile powder to taste
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1 lime, Juice of
  • 1 teaspoon balsamic vinegar
  • 1/2 cup chicken broth
  • 4 eggs
  • 1 avocado, peeled, pitted and sliced
  • 1/4 cup shredded Monterey Jack cheese
  • 1 lime, cut into wedges
  • Hot sauce to taste
  • 4 corn tortillas, warmed
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Heat a large sauté pan over medium heat. Add oil, garlic, peppers and onions and cook, stirring occasionally, until onions are translucent, about 5 minutes. Stir in tomatoes, salt, chile powder, garlic powder and cilantro; simmer for 10 minutes.
Stir in lime juice and vinegar.

Carefully purée sauce in blender, in batches if necessary, then return to pan. Add enough broth to thin out the sauce, then bring to a simmer. Crack eggs into sauce, leaving space between each egg. Cover and poach eggs until egg whites are opaque and yolks are light yellow, about 10 minutes.

Transfer to plates and serve topped with avocado and cheese. Garnish with cilantro and lime wedges and serve with hot sauce and tortillas on the side.

Nutritional Info: 
Per Serving:350 calories (180 from fat), 20g total fat, 4.5g saturated fat, 275mg cholesterol, 900mg sodium, 31g carbohydrate (8g dietary fiber, 9g sugar), 14g protein

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