Chilaquiles With Poached Eggs And Black Beans

Ingredients

• 12 tomatillos, husks removed
• 2 garlic cloves, chopped
• 1/2 small yellow onion, chopped
• 2 jalapeño chilies, seeded and coarsely chopped
• 1/4 cup chopped fresh cilantro
• 2 tbs. canola, sunflower or grapeseed oil
• 1 cup chicken broth
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 cups canola oil
• 18 to 20 corn tortillas, each 6 inches in diameter, torn into strips
• 1/2 small yellow onion, chopped
• 1/4 lb. monterey jack cheese, shredded
• 2 tbs. chopped fresh oregano
• 1 can (16 oz.) black beans, drained
• 1 tsp. fresh lemon juice
• 4 to 6 eggs
• 1/4 lb. queso fresco, crumbled