Servings: 4

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8 oz. tomatillos (about 10 small), husked 8 oz. tomatillos (about 10 small), husked
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1 jalapeño, halved and seeded 1 jalapeño, halved and seeded
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1 tbsp. olive oil 1 tbsp. olive oil
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Kosher salt Kosher salt
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8 small corn tortillas or almond tortillas 8 small corn tortillas or almond tortillas
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4 oz. sharp cheddar, coarsely grated 4 oz. sharp cheddar, coarsely grated
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8 large eggs 8 large eggs
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2 c. fresh cilantro, plus more for serving 2 c. fresh cilantro, plus more for serving
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2 tbsp. fresh lime juice 2 tbsp. fresh lime juice
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sliced radishes, for serving sliced radishes, for serving

1
Arrange 1 oven rack 6 in. from broiler and another about 12 in. from broiler; heat broiler. On rimmed baking sheet, toss tomatillos, jalapeño, oil, and pinch salt. Broil on top rack until tender and charred in spots, 8 to 10 minutes. Transfer to blender.
2
Meanwhile, place tortillas on second baking sheet. Divide cheese among tortillas, leaving slight well in center; place an egg in each well. Broil on middle rack to desired doneness, 4 to 6 minutes for runny yolks.
3
Add cilantro, lime juice, and ¼ tsp. salt to blender and puree until smooth. Serve salsa verde with tacos; top with radishes and cilantro if desired.

433 calories per serving  433 calories per serving