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Mexican Eggs in Purgatory
Ingredients
  • 1 pound tomatillos, husked
  • 1 poblano or jalapeño, stemmed and seeded (see Note)
  • 1 ½ cups chopped cilantro leaves and stems
  • 3 scallions, coarsely chopped, plus sliced scallions, for garnish
  • ¾ cup low-sodium chicken broth
  • 3 ounces thickly sliced bacon, cut into ½-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
Steps
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