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
- 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
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.