Huevo Verde

 

2 large Eggs

1 tablespoon Olive Oil

40 grams Onion, sliced

1 Green Jalapeño Chili, sliced

Salt to taste

 

3 Corn Tortillas

20 grams Feta Cheese

Avocado Slices (optional)

 

Heat the oil in a small non-stick pan at medium high heat. Add the sliced jalapeño chili and the onions and cook for one minute or until the onion starts getting translucent. Don’t overcook them, we want both chilies and onions with a bit of a bite in them still! Crack the eggs over the onion and chili and let the white cook a little before you break the yolk and scramble them. I like my scrambled eggs ‘tender’ as my mother would call them, that is fully cooked white and slightly soft-cooked yolk. Cook for a couple of minutes stirring with a spoon when necessary, until the eggs are cooked to your liking. Season with salt and remove from the heat. I always start heating tortillas while the eggs are cooking, saves time and it means the eggs are not left sitting and overcooking. So take a warm corn tortilla and add a generous spoonful of the eggs. Crumbled a bit of feta cheese on top and add a slice of avocado if you want to cool off a bit of the heat from the chili.