Eggs Poached in Tomatillo Salsa
Prep time: 
Cook time: 
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Makes: 3-4 servings
 
Before kids, we were a two serrano household. We're now, more often than not, dabbling in one jalapeño. Adjust the spice to your comfort level - you can always serve the eggs with hot sauce on the side.

Also, when we're talking about used to: I used to always buy fresh tomatillos. While they're great, I've found that I don't taste a difference between the fresh and the canned in the final product, for this version. But, if you have fresh, remove the husks, rinse them until no longer sticky and roast for 10-15 minutes, alongside everything else, until softened.

To efficiently add the eggs to the salsa, I use two methods. Either, crack an egg into a small bowl and gently add by carefully dipping the edge of bowl into the salsa; repeat quickly for each additional egg. Or, carefully crack all eggs into a liquid measuring cup. Carefully, pour in each egg individually, being careful to not let them all fall out at once.

Lastly, just know that because your salsa is hot, by the time you're eating the second egg, most likely your yolk will have firmed up. If you're OK chancing a slightly liquid white, you can pull the eggs early.
What you'll need
  • 1½ large white onions, peeled and cut vertically into eighths (12 pieces total)
  • 4 scallions, cleaned
  • 4 cloves garlic, peeled and trimmed
  • 1 jalapeño pepper
  • 1 tablespoon grapeseed or vegetable oil
  • kosher salt
  • 1 can (26 ounces) tomatillos, drained
  • 1 handful cilantro, cleaned and chopped (stems included)
  • 1-2 limes, juiced
  • 6-8 large eggs
  • 3 ounces queso fresco, crumbled
  • Warm tortillas
  • FOR FINISHING: Julienned radishes, thinly sliced avocado, sliced scallions, chopped cilantro
How you'll make it
  1. Heat oven to 425°F. Place onions, scallions, garlic and jalapeño pepper on sheet pan. Drizzle with oil and gently toss to coat. Sprinkle lightly with kosher salt. Roast 12-13 minutes, or until scallions are charred. Remove scallions from sheet pan.
  2. Flip onion, garlic cloves and pepper; roast 15 minutes more, or until onion is golden around the edges, checking in midway through, to make sure the garlic and pepper are not cooking too quickly. Carefully, stem pepper. If desired, remove seeds.
  3. Meanwhile, place tomatillos in blender. Add cilantro and the juice of 1 lime. Trim roots from scallions; roughly chop and add to blender. Add stemmed pepper, garlic and onions. Puree until blended. Taste and adjust seasoning, adding more salt or lime juice, if desired.
  4. Heat oven to 350°F. Wrap tortillas in aluminum foil. Warm in oven 10 minutes.
  5. Transfer salsa to a deep skillet or wide saucepan with a lid. Over medium-high heat, warm salsa until simmering.
  6. Add eggs to salsa (see note above). Reduce heat to medium; cover with lid. Cook 4-6 minutes, or until whites are just set and the yolks are still runny. (If cooking for children, cook an additional minute or two to ensure that the yolk is set.) Uncover; sprinkle with queso fresco. Immediately divide among bowls. Top with desired garnishes.
How to plan ahead
• Make the salsa early in the day, or a couple days before.
• Prep your toppings by chopping the cilantro, slicing the radishes and scallions and crumbling the cheese while your salsa ingredients are roasting. Save the avocado until just before serving.
Recipe by at https://www.lifeaswecookit.com/eggs-poached-tomatillo-salsa/