Serves 4-6
Prep time: 10 minutes | Cook time: 40 minutes
Ingredients:
- 2 pounds tomatillos, papery husks removed and halved
- 1 tablespoon avocado oil
- ½ medium yellow onion, diced (about 1 cup)
- 2 small jalapeños, de-seeded and finely chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon maple syrup
- 2 tablespoons finely chopped parsley
- ¼ cup finely chopped cilantro
- Salt + fresh ground black pepper
- 4 large eggs
- 1/3 cup shredded pepperjack cheese (optional)
- Corn tortillas, warmed
Directions:
- Place oven rack on highest position and turn broiler on high. Place halved tomatillos cut side down in an oven safe skillet, preferably cast-iron. Broil for 8-10 minutes, until skin begins to blister. Remove from skillet and carefully add to a blender or food processor. Pulse on low until the tomatillos are crushed with some chunky pieces.
- Adjust oven temperature to 375 degrees Fahrenheit.
- Place the same skillet on the stove over medium-high heat and add the avocado oil. Add the diced onion and sauté for 4-6 minutes, until fragrant and translucent. Add in jalapeños and garlic and cook for another 2 minutes, stirring often. Add the bay leaf and cumin and cook for 1 more minute.
- Pour in the tomatillos and add the maple syrup, parsley, and cilantro. Stir well and simmer for 2-3 minutes. Season with salt and pepper, taste, and adjust as necessary.
- Remove the bay leaf. Crack the eggs into the tomatillo mixture and transfer the skillet to the oven. Bake for 8-9 minutes, until the whites are set but the yolks remain runny.
Recipe Created By:
www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com
