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.

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