Fried Eggs with Tomatillo-Cilantro Sauce

4 tablespoons olive oil

2 cups medium-diced husked tomatillos

1 small jalapeno, seeds and ribs removed, finely chopped

1 garlic clove, minced

Kosher salt and freshly ground black pepper

1/2 cup chopped fresh cilantro leaves

8 large eggs

 

Put a medium saucepan over high heat. Add 2 tablespoons of the olive oil, the tomatillos, jalapeno, garlic, and V2 teaspoon salt. Cover and cook until all the vegetables have softened, about 4 minutes. Pour the contents into a blender or food processor, add the cilantro, and process until smooth. Meanwhile, put a large skillet over medium-low heat. Add the remaining 2 tablespoons olive oil to the pan, swirling it around to coat the bottom. Add the eggs, season with salt and pepper, and cook until the whites are completely set but the yolks are still runny, about 3 minutes.  To serve, transfer the eggs to plates and top with tomatillo sauce.