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 jalapeño 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.
Tomatillo Scrambled Eggs
If you don't have access to tomatillos you can use prepared salsa verde, about a half cup for this recipe.
Use as much or as little jalapeño for this recipe as you want. Skip it if you don't want the heat at all.
1 tablespoon extra virgin olive oil
1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped
1/2 cup onion, chopped
1 clove garlic, minced
1 fresh or canned jalapeño chile pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)
1 splash lemon or lime juice (optional)
5 to 6 eggs
Salt and pepper
Some fresh cilantro, chopped, for garnish
Cook chopped tomatillos, onion, garlic, jalapeño in skillet:
Heat a tablespoon of oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, garlic, jalapeño chile pepper, and if you want, a small squeeze of lemon or lime juice. Sprinkle with a little salt.
Cook on medium to medium heat for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green.
Add eggs to pan, gently stir:
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:
Remove from heat when the eggs begin to set, but are still moist, about 3 minutes.
Serve immediately. Add salt and pepper to taste. Sprinkle with chopped fresh cilantro for garnish.
|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||8%|
|Total Sugars 5g|
|Vitamin C 17mg||85%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|