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.

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


  • 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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  • 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.


  • 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.

  • 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!


  • 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.


  • 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!


  • RD

    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.


  • DHC

    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.

  • Angel

    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)

  • Angel

    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

    • Karen Messer

      Do you add the chorizo in with the eggs or heat it separate?

      • Emma Christensen

        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!

  • Laura

    I added chile serrano to it. I like a little spice.

  • Robert M

    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!

  • nancy

    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

  • beckiwithani

    Hi 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