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Tomatillo Scrambled Eggs
Tomatillo Scrambled Eggs
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Prep Time:
8 minutes
Cook Time:
12 minutes
Total Time:
20 minutes
Spicy scrambled eggs cooked in zesty green chile sauce with jalapeño, tomatillos, and onions.
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 fresh or canned jalapeño chile pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)
  • Splash lemon or lime juice (optional)
  • 5 to 6 eggs
  • Salt and pepper
  • Some chopped fresh cilantro for garnish
Instructions:
  • In a skillet over medium heat, sauté chopped tomatillos, onion, garlic, and jalapeño in a tablespoon of oil. Optionally, add a small squeeze of lemon or lime juice and a sprinkle of salt. Cook for about 5 minutes until onions are softened and tomatillos have changed color. Stir occasionally.
  • Gently add eggs to pan without whisking. Break up yolks with spoon while cooking gently. Stir and scrape bottom of the pan with a wooden spoon. Season with salt and pepper.
  • Finish cooking: Take off the heat once the eggs start to set but are still moist, around 3 minutes. Serve right away and season with salt and pepper. Top with freshly chopped cilantro for a vibrant garnish.

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