Book Author Barbara Pool Fenzl shares a recipe for a tasty appetizer baked eggs with arugula.


for sauce

• 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

• 1/2 cup of roasted, peeled, and diced green chiles

• 4 green onions, coarsely chopped

• 1 tablespoon lime juice

• 1 teaspoon sugar

• 1/4 cup of heavy cream (optional)

for arugula

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 tablespoon chopped garlic

• 1/2 cup chopped red bell pepper

• 2 cups baby arugula, washed

• Salt and freshly ground pepper to taste

• 16 eggs

• 1/2 cup finely grated cotija cheese (optional)



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.


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.


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..

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