MEXICAN EGGS IN PURGATORY

Mexican Eggs in Purgatory image

Categories Egg

Number Of Ingredients 8

1 pound Tomatillos (husked)
1 Jalapeno
1 1/2 cups Cilantro (leaves and stems, chopped)
3 Scallions (chopped)
3/4 cup Chicken broth (low sodium)
3 ounces Bacon (thick, sliced in to 1/2" pieces
2 tablespoons Olive Oil
1 clove Garlic

Steps:

Preheat the broiler and position a rack about 8 inches from the heat source. In a blender or food processor, add the husked tomatillos, poblano, chopped cilantro, chopped scallions and chicken broth and puree until smooth.
In a large, shallow flameproof casserole or skillet, cook the bacon in the olive oil over high heat until the bacon is browned, about 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant. Add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 15 minutes.
To serve, heat some of the salsa verde, and top with fried eggs, cotija cheese and extra scallions.