Scrambled Eggs with Tomatillos

Huevos en salsa verde. Eggs scrambled in a green chile sauce made with jalapenos, tomatillos, and onions.

If you don't have access to tomatillos you can use prepared salsa verde, about a half cup for this recipe.

  • Yield: Serves 2 to 3.

Ingredients

  • 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

Method

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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.

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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.

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Comments

  1. Nate

    Oh you are giving me such a craving for Mexican food!

    I love how the eggs still look a little runny. Instead of a fresh jalapeno, I’d try one or two canned chipotles for a spicy/smoky kick.

  2. beckiwithani

    Hi Elise,

    Do you have any tips for peeling tomatillo husks, without the stickiness getting all over the place? (On fingers, clinging to the tomatillos themselves, etc.)

    Hi Becki, I know, they are kind of sticky aren’t they? No tips, sorry. I just remove the husks near a sink so I can rinse my hands often. ~Elise

  3. nancy

    I love scrambled eggs with hominy, and this sounds amazing. I will try this first, then do tomatillos AND hominy and have myself a meal!

    Thanks for beautiful and delicious ideas, always!

    Oh, what a great idea, I love hominy. Haven’t had them with eggs. Would be great together with the tomatillos. ~Elise

  4. Janice

    I can’t wait to try this! Your tomatillo chicken stew was a huge hit (made with my purple tomatillos). I think I’ll use the last of the green ones for this. Had to pull up the plants today – as the weather here on the peninsula has been getting too cool and damp at night. Your recipe makes me wish it was time for breakfast now!

  5. Ophelia

    Great!! I am making the chicken tomatillo stew this weekend and accidentally bought 3 lbs of tomatillos instead of 1 1/2 lbs, so I have a lot of extras. I’ll try this for breakfast on Saturday, maybe wrapped in a tortilla as a breakfast burrito!

    The last time I made this I wrapped it in a warmed flour tortilla. Made a great breakfast burrito! ~Elise

  6. Robert M

    I love tomatillos and eggs! I make fresh wheat tortillas, roll some of the eggs and then some cheese into the tortilla and have a wonderful breakfast!

  7. Kristin

    Perfect! I’ve been planning to make “green eggs and ham” for my kid’s breakfast soon and this will be much better than green food coloring. Mmm…can’t wait to try this! ~K

  8. Laura

    I added chile serrano to it. I like a little spice.

  9. RD

    I made this the other morning for my wife and son. What a great way to use tomatillos. It was one of the most flavorful versions of scrambled eggs I’ve ever had. No cheese required. We didn’t even use the Tabasco or Cholula hot sauces I had on the table. I served them with some locally made corn tortillas (El Molino) that we had in the freezer. My 15 year old son said I should double the recipe next time so he can have more.

  10. Angel

    Thank you for a great and easy to follow recipe! Being married to a Mexican guy I’m always looking for things that remind him of home and this recipe did the trick! I made this with chorizo and my guy is already asking for me to make it again!

    Oh, I bet it would be great with chorizo! ~Elise

  11. Angel

    It is great with chorizo Elise! You’re a big hit in this house! We’ve made a couple of your recipes now! Of course I’m posting again because I just made the eggs again tonight ;) this time I made brown rice, refried beans, and chorizo with it. Everyone wrapped it all up in tortillas and gobbled it down! Such an easy and wonderful recipe! Thanks again! PS-/ The kids have dubbed your recipe Elise’s Green Eggs & Almost Ham (because of the chorizo, lol)

  12. DHC

    I’m sorry, this was awful. We did try the chicken tomatillo stew and it was wonderful. This just didn’t look good or taste good. We threw them out.

  13. Jenny

    Just tried this using some serrano salsa verde I made the other day and added some cheddar. I’ve never scrambled the eggs in the pan like that before, but wow, this turned out great! Husband and I agreed that this was one of the best scrambled eggs recipes ever – I’ll be making this one a lot, what a fantastic way to use up fresh salsa!

  14. Morp

    This was the best scrambled egg recipe I’ve ever eaten. I didn’t have fresh tomatillos so I used half a can of Herdez Salsa Verde. Wonderful! I will be making this for years to come.

  15. Juniperjan

    This was excellent! We added two cloves of garlic and some freshly ground cumin and Mexican oregano. Scattered jack cheese on the top and served with home made tortilla chips. Yummy!

  16. Angie

    I’d eat them in a box, I’d eat them with a fox.

    Hah! ~Elise