I've got plethora of purple tomatillos in my garden this year, which I generally turn into roasted salsa verde, which I them turn into enchiladas mostly. But between the tomatillos and the abundance of poblanos, I got inspired:
1/2 yellow onions, thinly sliced
sunflower oil
sea salt
1 medium zucchini, quartered, sliced thin
2 large cloves garlic, minced
6 poblanos, roasted, peeled and seeded, julienned
2 cups tomatillo sauce
1/2 cup cilantro, chopped
6 eggs
3 oz jack cheese, grated
sunflower oil
sea salt
1 medium zucchini, quartered, sliced thin
2 large cloves garlic, minced
6 poblanos, roasted, peeled and seeded, julienned
2 cups tomatillo sauce
1/2 cup cilantro, chopped
6 eggs
3 oz jack cheese, grated
In a large pan, saute the onion with a bit of oil and salt until soft. Then add zucchini and when it begins to soften, add the garlic and saute a couple more minutes. Stir in the poblanos and sauce, bring it to a simmer and allow to thicken a bit. Stir in the cilantro. Create a well for each egg, top with cheese and cook to desired doneness (I like my yolks soft but chewy, not runny) with the lid on.
Serve with sour cream or avocado with roasted potatoes, or corn or flour tortillas.
