Mexican Tomatillo-Poblano Eggs

4.7
(3)

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.

Mexican Tomatillo-Poblano Eggs
Photo: Carson Downing
Prep Time:
20 mins
Slow Cook Time:
6 hrs
Total Time:
6 hrs 20 mins
Servings:
6

Ingredients

  • 2 pound fresh tomatillos, husked and chopped (6 cups)

  • 1 ½ cup seeded and chopped fresh poblano chile peppers*

  • ½ cup chopped onion

  • 1 tablespoon seeded and finely chopped fresh serrano chile pepper*

  • 2 cloves garlic, minced

  • 1 ½ teaspoon ground cumin

  • 1 teaspoon dried oregano, crushed

  • ½ teaspoon salt

  • ½ teaspoon ground coriander

  • ½ cup crushed tortilla chips

  • ¼ cup snipped fresh cilantro

  • 2 tablespoon lime juice

  • 6 eggs

  • ¾ cup shredded Chihuahua or Monterey Jack cheese (3 oz.)

  • Chili powder

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.

*

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

Nutrition Facts (per serving)

302 Calories
15g Fat
30g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 302
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 201mg 67%
Sodium 428mg 19%
Total Carbohydrate 30g 11%
Total Sugars 8g
Protein 13g
Vitamin C 119.5mg 598%
Calcium 182mg 14%
Iron 3.7mg 21%
Potassium 676mg 14%
Folate, total 51.2mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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