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Mexican Eggs in Purgatory

This one-skillet breakfast dish superbly combines eggs, bacon and cheese in a super-fresh-and-tangy tomatillo sauce.
8 Servings - 30 min -
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Servings:8  | Calories:192 | Total Fat:14g  | Chol:194mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 14g
22 %
Sat Fat 4g
20 %
Total Carb 7g
2 %
Fiber 2g
8 %
Sugars 3g
Cholesterol 194mg
65 %
Sodium 185mg
8 %
Protein 9g
19 %
37% Eggs
25% Sliced bacon
21% Others combined
16% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 pound tomatillos, husked
1 poblano or jalapeño, stemmed and seeded (see Note)
1 1/2 cups chopped cilantro leaves and stems
3 scallions, coarsely chopped, plus sliced scallions, for garnish
3/4 cup low-sodium chicken broth
3 ounces thickly sliced bacon, cut into 1/2 inch pieces
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
8 large eggs
2 tablespoons grated Cotija cheese or crumbled feta, plus more for garnish
Warm corn tortillas, for serving

Directions : View recipe directions on
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