Green Chilaquiles With Eggs
- 1 ½ pounds fresh tomatillos husked and rinsed
- 2 to 4 jalapeño or serrano chiles stemmed, to taste (seeded for a milder salsa)
- 12 cilantro sprigs plus 1/3 cup chopped cilantro
- 2 tablespoons olive oil or grapeseed oil
- 1 small white onion quartered and thinly sliced (about 1 cup sliced onion)
- 2 large garlic cloves minced
- 2 cups chicken or vegetable broth
- 6 large eggs
- 12 thick corn tortillas cut into wedges and deep-fried or microwaved until crisp (see note), or 1/2-pound thick tortilla chips from a Mexican grocery
- ½ cup crumbled queso fresco or feta
- 1.Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes.
- 2.Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
- 3.Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant, about 1 minute.
- 4.Turn heat to medium-high and add tomatillo purée. Cook, stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.
- 5.Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.
- 6.Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.
Adapted from cooking.nytimes.com