Oaxacan Omelette - Rick Bayless

Ingredients

• 4 ounces (2 medium-large) fresh chile de agua or banana peppers
• 1 1/2 pounds (3 medium-large, 8 to 10 plum) ripe tomatoes,
• 1/2 small onion, sliced
• 2 tablespoons olive or vegetable oil
• 1 1/4 cups chicken broth, plus a little more if needed
• A dozen epazote leaves, (or 1/3 cup chopped cilantro), plus extra for garnish
• Salt
• 8 eggs
• 1/4 cup crumbled Mexican queso fresco or pressed salted farmer’s cheese