Rustic Baked Eggs With Roasted Vegetables and Tomatillo Salsa Recipe – Magnolia

Ingredients

• 1 pound tomatillos, dehusked and cut in half
• 1 Anaheim chile pepper, quartered lengthwise
• 1 medium white onion, peeled and quartered
• 4 large garlic cloves, peeled
• 1/4 cup olive oil
• 1 1/2 teaspoons kosher salt, or to taste
• 2 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
• 1 pound baby red potatoes, cut into bite-sized pieces
• 1 pound baby golden potatoes, cut into bite-sized pieces
• 1/2 cup rendered bacon fat, melted if solid
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1 pound zucchini (about 2), sliced lengthwise and cut into 1/4-inch-thick half-moons
• 1 pound sweet red peppers (about 2), cut into bite-sized pieces
• 1/2 pound shallots (about 3 medium), thinly sliced into half-moons
• 1/2 pound bacon, cut into bite-sized pieces
• 4 to 6 large eggs, at room temperature
• 5 ounces queso fresco, crumbled
• 2 tablespoons finely chopped fresh cilantro
• 1/8 teaspoon freshly ground black pepper