1½ pounds tomatillos, skins removed, washed and cut in half
1 tablespoon olive oil
1 medium onion, outer layer removed, cut into thick wedges
¼ cup Italian parsley leaves
¼ cup cilantro leaves
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon garlic
Place the tomatillos, onion and jalapeno on a sheet tray lined with parchment paper. Roast in a 400˚F oven until well charred, about 12-15 minutes. Remove and allow to cool. Once cool, remove the stem and skin from the jalapeno.
Puree all ingredients adding ¼ cup warm chicken stock or water if needed to puree everything until it’s smooth.
Season with salt and pepper.
Pour the sauce into a skillet; carefully crack and place the eggs into the sauce; bake at 375˚F for about 12-15 minutes or until the eggs are set;
Feta cheese, crumbled
pita to serve on the side
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