Every few days, for the last month, I’ve gone out to my garden in the morning and gathered enough tomatillos to cook up with some eggs for breakfast. Here it is November, and the leaves are all turning, but we’re in Northern California and we still have yet to get a frost, so the tomatillos are still growing, albeit more slowly. We grew up with my mother making huevos a la Mexicana, or scrambled eggs cooked in a tomato and jalapeno salsa. This recipe is a salsa verde version of my mom’s huevos. Add some chorizo and you’ll have a Mexican version of Green Eggs and Ham! Yes, the eggs are green, but if you, like me, love salsa verde, this is a good thing.
If you don't have access to tomatillos you can use prepared salsa verde, about a half cup for this recipe.
- Olive oil
- 1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped
- 1/3 cup chopped onion
- 1 fresh or canned jalapeno chile pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)
- Splash of lemon or lime juice
- 4 to 6 eggs
- Salt and pepper
- Some chopped fresh cilantro for garnish
1 Heat a tablespoon of oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, jalapeño chile pepper, and a small squeeze of lemon or lime juice. Cook on medium to medium-low heat (you want to gently cook, not brown) for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green.
2 Add the eggs directly to the pan (no need to whisk first). Break up the yolks with your stirring spoon. Cook gently, stirring and scraping the bottom of the pan with a wooden spoon. Salt and pepper to taste. Remove from heat when the eggs begin to set, but are still moist, about 3 minutes. Serve immediately. Sprinkle on cilantro for garnish.