20-Minute Huevos Ahogados Verdes (The Weekend Rescue)

Instructions

1. 1

   In a medium saucepan, cover 1 lb fresh tomatillos, 1/2 medium white onion, 2 serrano chiles, and 2 cloves garlic with water. Bring to a boil over medium-high heat and cook for about 5 minutes, just until the tomatillos turn from bright green to a muted olive color. Don't let them burst, or they get waterlogged and bitter!

   6 min

   Tip: If using canned tomatillos, skip the boiling! Just drain them and toss them straight into the blender with raw onion, garlic, and serrano.

2. 2

   Use a slotted spoon to transfer the boiled vegetables to your blender—leave the cooking water behind! Add 1/2 cup fresh cilantro and 1 tsp kosher salt. Blend until completely smooth.

   2 min

   Tip: Venting the blender lid slightly allows steam to escape so it doesn't pop off.

3. 3

   Here is the most important step: we have to fry the salsa to wake up the flavors. Heat 1 tbsp neutral oil in a large, deep skillet over medium-high heat. When it shimmers, pour in the blended salsa. It should sizzle loudly—ándale! Pour in 1/2 cup chicken or vegetable broth, stir, and let it aggressively simmer for 5 minutes until it darkens and thickens slightly. Taste it—then decide if it needs another pinch of salt.

   5 min

   Tip: Frying the salsa concentrates the tomatillo flavor and mellows the raw onion bite. Don't rush the simmer.

4. 4

   Lower the heat to a gentle simmer. Using the back of a spoon, make little wells in the salsa and crack 4 large eggs directly into the bubbling sauce. Cover the skillet tightly and let them poach for 4 to 5 minutes. You want the whites completely set but the yolks still soft and runny.

   5 min

   Tip: Keep the heat medium-low here. If the salsa is boiling too hard, the bottoms of the eggs will turn rubbery.

5. 5

   While the eggs are doing their thing, heat 8 corn tortillas on a comal or directly over your gas burner until they get those beautiful charred spots. Wrap them in a clean kitchen towel to keep them pliable and steaming.

   4 min

   Tip: A little splash of water on dry, older tortillas before putting them on the comal brings them right back to life.

6. 6

   Take the skillet off the heat. Finish it with a sprinkle of 1/4 cup crumbled queso fresco and lay 1 sliced avocado over the top. Serve the eggs straight from the pan, using the warm tortillas to scoop up every last drop of that gorgeous, tangy salsa. We are not suffering for breakfast, guys.

   2 min

   Tip: Bring the whole skillet to the table—it looks beautiful and saves you washing an extra serving dish.