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One pan · steak finishes in the sauce
Spanish Eggs in Purgatory
Seared ribeye and eggs poached together in a jar of green enchilada sauce, topped with lime and raw tomato.
Units
| 1/2 lb ribeye — cut into 1 in cubes | seasonsalt · pepper | sear, removemedium · not through | poacheggs + steak return | bowl, toptomato · lime | ||
| salt and pepper — to season the steak | ||||||
| 1/2 onion — diced | brownonion · garlic | cover in sauce1 jar · simmer | ||||
| 1 clove garlic — diced | ||||||
| 1 jar green enchilada sauce — 16 oz | ||||||
| 4 eggs | ||||||
| 1 small tomato — diced · or ¼ of a large one | ||||||
| lime — to top | ||||||
Notes
Don't cook the steak through
The sear is for colour. It finishes in the sauce with the eggs, so pull it early.
Eggs to your liking
Cook them to whatever doneness you want — a soft yolk is the recommendation.
To serve
Tortilla chips, a cheese crisp, or a tortilla.