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Eggs in Purgatory

Serves 4
Time 40 min
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. Serve with Chipotle Orange Black Beans and Peppery Brunch Potatoes.
Ingredients
  • 1 tablespoon canola oil
  • 3 cloves garlic, finely chopped
  • 1/2 jalapeño pepper, chopped
  • 1 Anaheim or small green pepper, seeded and chopped
  • 1 small yellow onion, finely chopped
  • 1 (28.0-ounce) can diced fire-roasted tomatoes
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Juice of 1 lime
  • 1/2 cup low-sodium chicken broth
  • 4 eggs
  • 1 avocado, 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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Method

Heat a large skillet over medium heat.

Add oil, garlic, peppers and onion and cook, stirring occasionally, until onion is translucent, about 5 minutes.

Stir in tomatoes, salt, chile powder, garlic powder and cilantro; simmer for 10 minutes.

Stir in lime juice.

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon canola oil
  • 3 cloves garlic, finely chopped
  • 1/2 jalapeño pepper, chopped
  • 1 Anaheim or small green pepper, seeded and chopped
  • 1 small yellow onion, finely chopped
  • 1 (28.0-ounce) can diced fire-roasted tomatoes
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Juice of 1 lime
  • 1/2 cup low-sodium chicken broth
  • 4 eggs
  • 1 avocado, sliced
  • 1/4 cup shredded Monterey Jack cheese
  • 1 lime, cut into wedges
  • Hot sauce to taste
  • 4 corn tortillas, warmed
Shop with Prime

Exclusively for Prime members in select ZIP codes.