Recipes Breakfast

Tomatillo Scrambled Eggs

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

Tomatillo Scrambled Eggs
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.

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

Tomatillo Scrambled Eggs
Elise Bauer

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
Tomatillos from Elise's garden. Elise Bauer

Tomatillo Scrambled Eggs

Prep Time 8 mins
Cook Time 12 mins
Total Time 20 mins
Servings 2 to 3 servings
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.

Ingredients

  • 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

Method

  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
    Elise Bauer
    cook tomatillos and onions until softened
    Elise Bauer
  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
    Elise Bauer
    scramble eggs in tomatillos with wooden spoon
    Elise Bauer
  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
    Elise Bauer