Ingredients Jump to Instructions ↓

  1. 4 poblano chiles

  2. 2 jalapenos chiles

  3. 16 tomatillos, (about 1 pound) husked, rinsed, and quartered

  4. 3 teaspoons extra-virgin olive oil, plus extra for drizzling tomatillos

  5. 1 (10-inch) whole wheat tortilla

  6. Olive oil cooking spray

  7. 1 large onion, finely diced

  8. 2 cloves garlic , minced

  9. 2 cups cherry tomatoes , halved

  10. 1 tablespoon ground cumin

  11. Pinch paprika, plus extra for garnish

  12. 2 teaspoons sugar

  13. 2 tablespoons water

  14. 4 large eggs

  15. 4 ounces queso fresco or feta cheese , crumbled

  16. 2 tablespoons chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F.

  2. Roast the poblano and jalepeno chiles directly in the flame of a gas burner, turning until charred on all sides. (Alternatively, if cooking with an electric stove, broil until charred.) Put chiles in a bowl, cover and steam until soft and cool, about 20 minutes. Peel, seed, and chop.

  3. Spread the tomatillos on a foil-lined pan, season with salt, pepper and drizzle with olive oil. Bake in the oven until soft and slightly charred, 30 minutes. Meanwhile, cut tortillas into wedges and lay out on a parchment-lined baking sheet. Spray both sides with olive oil spray and bake until crisp and golden, turning half way in between, 8 minutes per side.

  4. Saute onions and garlic in 3 teaspoons extra-virgin olive oil until soft and starting to brown, 8 minutes. Add peppers, tomatoes, cumin, paprika, sugar and water and cook until tomatoes begin to burst and flavors come together, 5 minutes.

  5. Divide sauce between 4 small dishes. Poach eggs and lay 1 egg on each plate over sauce. Garnish with a couple of baked tortillas, crumbled queso fresco, a pinch of paprika and chopped cilantro.

  6. Copyright 2005 Television Food Network, G.P. All rights reserved.


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