Huevo en Chile Verde

 

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

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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.

 

When scrambling the eggs, make sure to cook them fully. They should be firm and lightly browned in spots. No soft scrambling here! This dish is often served for breakfast and lunch/dinner. It’s a great protein-packed vegetarian meal that’s typically served with a side of refried beans and some corn or flour tortillas.