Huevos en Salsa Verde
4 servings
These scrambled eggs are slowly simmered in a rustic salsa verde, and honestly, they’re just the kind of breakfast that feels homemade without taking all morning. They’re quick, comforting, and tasty. The best part? They make a great light lunch or dinner too, especially if you serve them with warm tortillas or a slice of crusty bread
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
Serving: 1 serving | Calories: 304kcal | Carbohydrates: 12g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 327mg | Sodium: 1409mg | Potassium: 538mg | Fiber: 3g | Sugar: 7g | Vitamin A: 852IU | Vitamin C: 34mg | Calcium: 72mg | Iron: 3mg