Mexican Style Eggs in Purgatory
Ingredients
- 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
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