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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.
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.
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!
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.
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!
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.
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)
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
Do you add the chorizo in with the eggs or heat it separate?
Hi, Karen! Emma, managing editor for Simply Recipes, here! I’d scramble the eggs until they’re ALMOST done, and then throw in the chorizo and cook for another 30 to 60 seconds just to heat up the chorizo and finish cooking the eggs. Enjoy!
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.
I added chile serrano to it. I like a little spice.
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!
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
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