Mexican Tomatillo-Poblano Eggs

Give your eggs a burst of Mexican flavor by serving up this slow cooker dish. Fresh tomatillos, poblano peppers, and a blend of spices develop this egg recipe's powerful flavors.

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4.5 by 3 people

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  • Makes: 6 servings
  • Serving Size: 1 cup tomatillo mixture + 1 egg
  • Prep: 20 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high) + 25 minutes (high)

Mexican Tomatillo-Poblano Eggs

Directions

  1. In a 3 1/2- or 4-qt. slow cooker combine first nine ingredients (through coriander).
  2. Cover and cook on low 6 to 7 hours or high 3 to 3 1/2 hours. If using low, turn to high. Stir in tortilla chips, cilantro, and lime juice. Break an egg into a custard cup and slip egg onto tomatillo mixture. Repeat with remaining eggs. Cover and cook 25 to 35 minutes more or until eggs are desired doneness.
  3. Top servings with cheese, chili powder, and additional cilantro. Serve with additional tortilla chips.

From the Test Kitchen

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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Nutrition Facts (Mexican Tomatillo-Poblano Eggs)

  • Per serving:
  • 302 kcal ,
  • 15 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 201 mg chol. ,
  • 428 mg sodium ,
  • 30 g carb. ,
  • 5 g fiber ,
  • 8 g sugar ,
  • 13 g pro.
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