Huevos and Salsa Verde! Scrambled eggs in green chilli sauce with jalapeño, tomatillos and onions.
Every few days for the past few months, I’ve been going out into my garden in the morning and collecting enough tomatillos to make with some eggs for breakfast.
It’s November here and the leaves are all turning, but we’re in Northern California and we haven’t had a frost yet, so the tomatillos are still growing, albeit at a slower pace.
This recipe is a salsa verde version of my mom’s huevos. Add some chorizo and you have a Mexican version of Green Eggs and Ham!
Yes, the eggs are green, but if you love salsa verde like me, that’s a good thing.
Tomatillo scrambled eggs
If you don’t have access to tomatillos, you can use prepared salsa verde, about 1/2 cup for this recipe.
Use as much or as little jalapeño as you like for this recipe. Skip it if you don’t want the heat at all.
ingredients
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1 tablespoon Extra virgin olive oil
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1/2 lb tomatillolessPaper wrappers removed and discarded, rinsed, coarsely chopped
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1/2 Cup Onionchopped
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1 clove garlicchopped
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1 fresh or canned jalapeño chili pepper, chopped (more or less depending on how hot the pepper is and how much heat you want)
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1 syringes lemon or lime juice (optional)
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5 to 6 eggs
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salt and pepper
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Some fresh corianderchopped for garnish
method
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Cook chopped tomatillos, onion, garlic, jalapeño in the pan:
Heat a tablespoon of oil in a medium-sized skillet over medium-high heat. Add the chopped tomatillos, onions, garlic, jalapeño peppers and a small squeeze of lemon or lime juice, if you like. Sprinkle with some salt.
Cook over medium-high heat, stirring occasionally, until onions are soft and tomatillos are no longer light green, about 5 minutes.
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Put the eggs in the pan, stir gently:
Crack the eggs directly into the pan (no need to beat them first). Break up the yolks with your mixing spoon. Cook gently, stirring and scraping the bottom of the pan with a wooden spoon. salt and pepper to taste.
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Remove from stove:
Remove from heat when eggs start to set but are still moist, about 3 minutes.
Serve immediately. Season with salt and pepper. Sprinkle with chopped fresh coriander to garnish.
| nutritional information (per serving) | |
|---|---|
| 205 | calories |
| 13g | Fat |
| 10g | carbohydrates |
| 12g | protein |
