Huevos Ahogados (AKA Mexican Shakshuka) - Rick Bayless

Ingredients

• 1 large poblano chile
• 2 tablespoons vegetable or olive oil, fresh-rendered pork lard or bacon drippings
• 1/2 medium white or red onion, sliced 1/8 inch thick
• A big handful (about 2 ounces) maitake, oyster, cremini or button mushrooms—break the maitake or oysters into about ½-inch pieces, slice the cremini or buttons ¼-inch thick
• 6 to 8 large epazote leaves (plus extra for garnish) if you have them (if you don’t, use roughly chopped cilantro, flatleaf parsley or basil—but add it just before cracking in the eggs)
• 1 15-ounce can diced fire-roasted tomatoes
• Salt
• 4 eggs
• 1/4 to 1/2 cup broken pieces of fresh goat or fresco cheese or about ¼ cup Greek yogurt
• Fresh black pepper