Tomatillo Scrambled Eggs
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Category
Breakfast and Brunch
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Cusine
Mexican, Mexican and Tex Mex
What do you need?
How to make?
Ingredients
1 Tbsp extra virgin olive oil
1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped
1/2 cup chopped onion
1 garlic clove, minced
1 fresh or canned jalapeño chile pepper, minced
Splash of lemon or lime juice
5 to 6 eggs
Salt and pepper
Some chopped fresh cilantro for garnish
Directions
Heat a tablespoon of oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, garlic, jalapeño chile pepper, and if you want, a small squeeze of lemon or lime juice. Sprinkle with a little salt.
Cook on medium to medium heat for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green.
Add the eggs directly to the pan . Break up the yolks with your stirring spoon. Cook gently, stirring and scraping the bottom of the pan with a wooden spoon. Salt and pepper to taste.
Remove from heat when the eggs begin to set, but are still moist, about 3 minutes.
Serve immediately. Add salt and pepper to taste. Sprinkle with chopped fresh cilantro for garnish.
