Salsa Verde Rancheros

Ingredients

• 1 pound Tomatillos, husked and rinsed
• 2 pieces Serrano peppers, stems removed
• 0.5 piece White onion, quartered
• 2 pieces Garlic cloves, peeled
• 0.5 cup Fresh cilantro
• 4 pieces Large eggs
• 4 pieces Corn tortillas
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.25 cup Crumbling Cotija cheese(optional)

Instructions

1. 1

   Place tomatillos, serrano peppers, onion, and garlic in a pot and cover with water; boil for 10 minutes until soft.

2. 2

   Drain the vegetables and transfer them to a blender with salt and fresh cilantro, then pulse until smooth.

3. 3

   Heat one tablespoon of oil in a large skillet and pour in the blended green sauce, simmering on low for 5 minutes.

4. 4

   In a separate small pan, lightly fry the corn tortillas in the remaining oil until soft but slightly golden, then set aside on plates.

5. 5

   Gently crack the eggs directly into the simmering green sauce, spacing them out evenly.

6. 6

   Cover the skillet with a lid and let the eggs poach in the sauce for 3 to 5 minutes until the whites are set but yolks remain runny.

7. 7

   Carefully lift each poached egg and a generous amount of sauce onto the prepared tortillas.

8. 8

   Garnish with extra cilantro and crumbled Cotija cheese before serving immediately.