Remove the husks from the tomatillos, and quarter them. Core and seed the poblano, then divide into two or three pieces. Place everything on a baking sheet and roast for 13-15 minutes or until the veggies are soft and starting to turn brown at the edges.

Let them cool slightly, then transfer to a blender, together with cilantro leaves, parsley leaves, garlic and ground cumin.

Blend until smooth (although you will still see some of the tomatillo seeds), then pour into a cast iron skillet. Note: You can prepare up to this stage in advance if necessary.

Place the skillet over a medium heat and cook for about 10 minutes or until the sauce has thickened. Test for seasoning and salt and pepper as necessary. Carefully add four eggs spaced out around the pan, ensuring that the yolks do not break.

Cover and continue to cook until the egg whites are cooked through, about 5-7 minutes. 

Serve in the skillet, garnished with black pepper, grated cojita, and cilantro leaves.