Huevo en Chile Verde

🥄 Ingredients

• 1 lb tomatillos, (husks removed and rinsed)
• 2-3 jalapeno peppers, (stems removed (remove the seeds if you don’t want it spicy))
• 1/2 cup water, (plus more for cooking)
• 1/4 cup chopped cilantro
• 1/4 small onion
• 2 cloves garlic
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1 tablespoon olive oil
• 8 large eggs, (beaten)

👨‍🍳 Instructions

1. 1

   Add tomatillos and jalapenos to a small pot. Add water until the tops are completely covered.

2. 2

   Bring to a boil over high heat. Lower heat to simmer, cover, and cook for 3 more minutes until the color of the tomatillos begins to deepen.

3. 3

   Using a slotted spoon, transfer the tomatillos and peppers to a large blender.

4. 4

   Add 1/2 cup of water, cilantro, onion, garlic, 1 teaspoon of salt, and cumin. Blend until smooth.

5. 5

   Heat olive oil in a large skillet over medium-high heat. Add eggs and cook for a few minutes, moving them around occasionally to scramble them, until the eggs are firm and lightly browned.

6. 6

   Add the salsa verde, reduce heat to low, and cook for 5 more minutes.

7. 7

   Taste and season with salt, if necessary. Serve with warm tortillas and enjoy.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.