Huevo en Chile Verde

• servings: 4 servings
• active time: 7 minutes
• total time: 25 minutes

Ingredients

1 lb tomatillos, (husks removed and rinsed)

2-3 jalapeno peppers, (stems removed (remove the seeds if you don’t want it spicy)

1/2 cup water, (plus more for cooking)

1/4 cup chopped cilantro

1/4 small onion

2 cloves garlic

1 teaspoon kosher salt

1/4 teaspoon ground cumin

1 tablespoon olive oil

8 large eggs, (beaten)

Directions

Add tomatillos and jalapenos to a small pot. Add water until the tops are completely covered.

Bring to a boil over high heat. Lower heat to simmer, cover, and cook for 3 more minutes until the color of the tomatillos begins to deepen.

Using a slotted spoon, transfer the tomatillos and peppers to a large blender.

Add 1/2 cup of water, cilantro, onion, garlic, 1 teaspoon of salt, and cumin. Blend until smooth.

Heat olive oil in a large skillet over medium-high heat. Add eggs and cook for a few minutes, moving them around occasionally to scramble them, until the eggs are firm and lightly browned.

Add the salsa verde, reduce heat to low, and cook for 5 more minutes.

Taste and season with salt, if necessary. Serve with warm tortillas and enjoy.

Nutrition

• Calories: 217 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 372 mg
• Sodium: 727 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 14 g