1/4 cup shredded Monterey jack cheese (about 1/2 ounce)
2 tablespoons chopped fresh cilantro leaves
Corn tortillas, for serving, optional
Hot sauce, for serving, optional
Chopped scallions, for serving, optional
1 pound tomatillos, husked and rinsed
1 clove garlic, smashed
1/4 medium onion
1/4 jalapeno chile, with seeds
1 teaspoon kosher salt
4 sprigs fresh cilantro
Preheat the oven to 400 degrees F.
A medium nonstick skillet with an ovenproof handle should be lightly oiled. Fill the pan with a generous 1/3 cup of salsa. Break an egg into each of the four shallow nests created by lightly pressing down the salsa. Salt & pepper to taste. Bake for 15 minutes, or until the egg whites are set but the yolks are still fluid. Sprinkle the cheese over the eggs and bake for another minute or so, until it is barely melted. Garnish with cilantro. Serve right away.
Yield: About 3 cups
In a medium saucepan, cover the tomatillos with water. Bring to a boil and cook for 7 minutes, or until the potatoes are cooked. Drain the tomatillos and remove the stems.
In a blender, puree the garlic, onion, jalapeño, and salt until smooth.
Puree the tomatillos until they are completely smooth.
Add the cilantro and pulse a few times to mix, leaving some cilantro bits in the sauce.