- Char the poblanos and serrano chiles. Place them on the baking sheet with aluminum foil and broil for about 5 minutes then flipping, making sure they’re blackened on all sides.
- Transfer the peppers to a glass bowl and cover tightly with plastic to steam. This allows removing the skin more easily.
- Once skin has been removed, remove the ribs and seeds and coarsely chop.
- In a cast iron skillet, heat the oil on medium-high. Once the oil is shimmering, add in the onions, sauteeing until translucent. Then add in the chiles, garlic, and spices.
- Increase the heat and add in the tomatillos, breaking them down with a wooden spatula and allow to simmer.
- Crack one egg at a time into a small bowl and then gently tip it into the sauce. Sprinkle with salt.
- Cook the eggs until the whites are set, about 10-12 minutes.
- Garnish with feta and cilantro.
- Serve immediately with toasted bread.
