4 cups roughly chopped cilantro leaves and stems
7 cloves garlic, peeled
1 large green bell pepper, stemmed, seeded, and roughly chopped
1 serrano pepper, stemmed, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup olive oil
1⁄2 lb. Portuguese pão bread, or 2 kaiser rolls, cut into 1″ cubes and toasted
8 cups chicken stock
4 eggs, lightly beaten
– Pulse cilantro, garlic, bell pepper, serrano, salt, and pepper in a food processor until roughly chopped. Add oil; purée to a smooth paste. Place 1⁄2cup of paste in a bowl. Add bread and toss to coat; set aside.
– Heat remaining paste in a 6-qt. saucepan over medium heat; cook until fragrant, 2–3 minutes. Add stock and bring to a boil. While stirring constantly, slowly drizzle in eggs; cook until eggs are just set, about 1 minute. Remove from heat and stir in bread mixture; serve hot.