Mexican Eggs in Purgatory

Name: Mexican Eggs in Purgatory
Yield: 8
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

Mexican Eggs in Purgatory was pinched from <a href="http://www.foodandwine.com/recipes/mexican-eggs-in-purgatory" target="_blank">www.foodandwine.com.</a>

"For the Italian breakfast dish Eggs in Purgatory, eggs are baked in a spicy tomato sauce. In this Mexican-inspired take, Grace Parisi substitutes a vibrant, fresh green sauce made with tomatillos, cilantro and scallions...."

INGREDIENTS

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1 pound tomatillos, husked

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1 poblano or jalapeño, stemmed and seeded (see Note)

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1 1/2 cups chopped cilantro leaves and stems

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3 scallions, coarsely chopped, plus sliced scallions, for garnish

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3/4 cup low-sodium chicken broth

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3 ounces thickly sliced bacon, cut into 1/2-inch pieces

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2 tablespoons extra-virgin olive oil

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1 garlic clove, minced

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8 large eggs

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2 tablespoons grated Cotija cheese or crumbled feta, plus more for garnish

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Warm corn tortillas, for serving

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