Tomatillo Scrambled Eggs

Quick and EasyMexicanGluten-FreeVegetarian

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

Photography Credit: Elise Bauer

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.

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We grew up with my mother making huevos a la Mexicana, or scrambled eggs cooked in a tomato and jalapeño salsa.

Tomatillo Scrambled Eggs

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.


Tomatillos from Elise’s garden

Tomatillo Scrambled Eggs Recipe

  • Prep time: 8 minutes
  • Cook time: 12 minutes
  • Yield: Serves 2 to 3

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 Tbsp extra virgin olive oil
  • 1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, 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)
  • Splash of lemon or lime juice (optional)
  • 5 to 6 eggs
  • Salt and pepper
  • Some chopped fresh cilantro for garnish


1 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.

cook chopped tomatillos, onions, garlic, jalapenos cook tomatillos and onions until softened

2 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.

add eggs to tomatillos and onions in pan scramble eggs in tomatillos with wooden spoon

3 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.

remove scrambled tomatillo eggs from heat

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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15 Comments / Reviews

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Did you make it? Rate it!

  1. Karen Messer

    My sister made this for me and our brother last week and OMGosh it was delicious. We are always looking for ways to use our tomatillo’s and this is something I see us making quite often. Thank you for sharing the recipe.


  2. L.D. Meyer

    When I make something similar to this for an evening meal, I warm a tortilla and slather it with refried beans then schlep the scrambled egg concoction onto the tortilla and add a handful of pre cut coleslaw mix with diced tomatoes, black olives and onion. I find the pre cut coleslaw mix keeps longer in the frig and has more nutrition than iceberg or romaine lettuce, I use this for tacos and fajitas too, it has a nice crunch. I just gather and fold the top of the bag and secure it with a binder clip. The mix consists of both green and red cabbage and some carrots. Bon Appetit Adios n’ Hasta La Bye Bye! L.D.

  3. 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!


  4. 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.


  5. 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!


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