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 pound . portuguese pão bread, or 2 kaiser roll, 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 1/2 cup 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.
Source: saveur.com
