Your Life A to Z Recipe: Saturday, December 20 2014: Baked Eggs with Wilted Arugula in Green Chile Sauce by Barbara Fenzl

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Baked Eggs with Wilted Arugula in Green Chile Sauce
Serves 8

1 pound tomatillos, husked, washed, and cut in half
1 tablespoon olive oil
1 cup coarsely chopped white onion
    2 cloves of garlic, chopped
2 serranos, seeded and chopped
2 cups cilantro leaves
2 teaspoons salt
½ cup roasted, peeled, and diced green chiles
4 green onions, coarsely chopped
1 tablespoon lime juice
1 teaspoon sugar
¼ cup heavy cream (optional)
    1 tablespoon olive oil
    1 tablespoon butter
    1 tablespoon chopped garlic
    ½ cup chopped red bell pepper
2 cups baby arugula, washed
Salt and freshly ground pepper to taste
   16 eggs
   ½ cup finely grated cotija cheese (optional)


Sauce:  Preheat a broiler.  Put the tomatillo halves, skin side up, on an aluminum foil-lined baking sheet.  Broil until blistered and lightly browned, about 10 minutes.  Transfer to a blender. In a large skillet, heat the olive oil and, over medium heat, cook the onion and garlic until softened, about 5 minutes.  Add to the blender along with 1 cup of water, the serranos, cilantro, salt, chiles, and green onions. Purée until smooth, about 2 minutes.  Add lime juice, sugar and cream; taste and adjust seasoning.

Arugula:  Heat the olive oil and butter in a large skillet over medium high heat.  Add garlic and bell pepper and sauté until soft, about 5 minutes.  Add the arugula, season with salt and pepper, and cook, stirring until arugula is wilted, about 2 minutes.  Set aside.

Assembly:  Preheat oven to 350°F.  Divide the sauce among 8 individual casserole dishes (6 to 8-ounce size).  Crack 2 eggs over the sauce; surround each egg with some of the wilted arugula. Sprinkle cotija cheese over all and bake until eggs are set but yolks are still runny, about 15 to 18 minutes..