Roasted Tomatillo Chilaquiles with Goat Cheese - Rick Bayless

Ingredients

• 1 pound (6 to 8 medium) tomatillos, husked, rinsed and cut in half across their “equator”
• 4 unpeeled garlic cloves
• 1 or 2 fresh serrano chiles, stemmed and cut lengthwise
• 1 small white onion, sliced 1/4-inch thick
• Enough oil to coat your skillet and to fry eggs
• Salt
• 2 cups chicken or vegetable broth
• A big handful of chopped cilantro (or for a very authentic flavor use epazote)
• About 1/2 cup Mexican crema or crème fraiche (or sour cream or Greek-style yogurt thinned with a little milk)
• 6 ounces goat cheese
• 4 eggs
• Fresh black pepper