Mexican eggs in purgatory from Food & Wine Magazine, December 2012 (page 158) by Grace Parisi

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • twoyolks on September 19, 2014

    This was tasty. I substituted pancetta for bacon and queso fresco for cotija. The pancetta didn't really seem to add anything. The queso fresco worked very well. Despite this being good, I'd probably prefer fried eggs with a salsa verde.

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