Huevos en salsa verde is a classic Mexican breakfast that’s simple, comforting, and full of flavor. Fluffy scrambled eggs are simmered in a tangy tomatillo sauce, with the smoky touch of roasted poblano peppers bringing everything together.
The best part is how easy it is to prepare. Most of the work is just roasting and blending the salsa, which you can even make ahead of time.
Once the eggs hit the pan, you’ll have a warm, hearty meal ready in minutes.
Huevos en Salsa Verde (Green Chili and Eggs)
First, let’s make the salsa verde. Grab a hot griddle or comal and roast the tomatillos, chili peppers, onion, and garlic.
Once roasted, toss everything into a blender with a handful of cilantro, a pinch of salt, and about 1 ½ cups of water. Blend until smooth and then set aside your delicious green sauce.
Now, let’s prep the poblano. Roast the poblano pepper directly over the flame (or under a broiler) until the skin is blackened.
Pop it into a bowl, cover it with a lid or kitchen towel, and let it steam for about 10 minutes. This makes peeling so much easier. Remove the skin, seeds, and stem, then slice it into thin strips.
Time for the eggs. Crack the eggs into a bowl, season with a little salt and pepper, and whisk them until they’re nicely combined.
Heat a splash of oil in a pan over medium heat, then add sliced onion. Cook it just until it softens, about a minute.
Stir in your roasted poblano strips and let them cook together for a couple of minutes so the flavors marry.
Now pour in the eggs. Don’t scramble them like crazy, just fold them gently with a spatula so you get nice, fluffy curds. Cook until the eggs are nicely set.
Pour that beautiful salsa verde into the pan. Turn the heat up a notch and let it all simmer for about 5 minutes, or until the salsa thickens the way you like it.
Taste for salt, maybe you might need a pinch more.
And that’s it! Serve your huevos en salsa verde (or as some call it, huevo en chile verde) right away with warm tortillas or crusty bread to scoop up every bite.
This green chili and eggs dish is simple, rustic, and pure comfort food.
Tips For The Best Huevos en Salsa Verde
- When roasting the poblano peppers, you want them blistered and slightly charred because that’s where all the flavor hides. Don’t rush this step; the roasting makes the salsa rich and smoky.
- Cook the eggs until they’re set. If they’re too soft when you add the salsa, they’ll dissolve into the sauce instead of staying in nice folds.
- Want it spicier? Add more serrano or jalapeño peppers, or even a dash of your favorite hot sauce at the end.
- If your salsa verde tastes too tangy, balance it with a pinch of sugar. Sometimes tomatillos can be extra sour.
- Queso fresco, avocado slices, or even a drizzle of Mexican crema on top can turn this simple dish into something extra special.
Make Ahead
Huevos en salsa verde is really at its best when it’s fresh and hot out of the pan, but leftovers can be saved if needed. Keep them in an airtight container in the fridge for up to 2 days.
When reheating, do it slowly on the stove over low heat and add a spoonful of water or broth to loosen the salsa, since it tends to thicken once cooled.
When making the salsa verde, I often make extra (it keeps well in the fridge for 3–4 days) and then just cook the eggs fresh when we’re ready to eat.
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Huevos en Salsa Verde
Ingredients
- 8 medium eggs
- 1 small onion (sliced)
- 1 small poblano pepper or green bell pepper
- 4 Tablespoons cooking oil
- salt and pepper to taste
For salsa verde
- 1 pound tomatillos
- 3 serrano peppers (or 2 jalapeño peppers)
- 1 small onion
- 1 clove garlic
- ¼ teaspoon cumin seeds
- cilantro (a small bunch)
- 1 teaspoon salt
Instructions
Make the salsa verde
- Heat a griddle over high heat and roast the tomatillos, chili peppers, onion, and garlic until lightly charred.
- Place all the roasted ingredients in a blender with cilantro, salt, cumin seeds, and 1 ½ cups of water. Blend until smooth and set aside.
Continue with the recipe
- Roast the poblano pepper, then place it in a bowl and cover for 10 minutes. Peel off the skin, remove the seeds and stem, and slice it into strips. Set aside.
- Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined. Set aside.
- Heat oil in a pan over medium heat. Add the onion and cook for 1 minute, stirring often.
- Add the roasted poblano strips and cook for 2 minutes to let the flavors come together.
- Pour in the eggs and scramble gently, forming soft folds, until the eggs are just set.
- Pour the salsa verde into the pan and raise the heat to medium-high. Let it simmer for about 5 minutes, or until the salsa thickens to your liking.
- Taste and adjust the seasoning with more salt if needed. Turn off the heat and serve right away.
Notes
- Roast the salsa ingredients well; that char is where the magic happens.
- Make sure your eggs are set before adding the salsa, so they don’t melt into it.
- If you like your salsa extra spicy, throw in an extra serrano or jalapeño.
- For a shortcut, you can use store-bought salsa verde, but roasting your own is worth it.
Nutrition Information
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