Mexican Breakfast Huevos en Salsa Verde
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · vegetarian, dairy-free, keto, low-carb
206 cal
12g protein
8g carbs
14g fat
per serving · estimated
Ingredients
- 4 Fresh tomatillos
- 1 Small jalapeño peppers
- 1 Garlic cloves
- 1/4 cup Fresh cilantro
- 4 Eggs
- 1 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Wash the tomatillos, jalapeños, and cilantro. Remove husks from tomatillos and cut into quarters.
- In a blender, combine tomatillos, jalapeños, garlic, and cilantro. Blend until smooth. Season with salt and pepper to taste.
- Heat vegetable oil in a skillet over medium heat. Pour the salsa verde into the skillet and cook for about 5 minutes, stirring occasionally.
- Crack the eggs directly into the salsa or make small wells and carefully crack eggs into each well.
- Cover the skillet and cook on low heat until eggs are set, about 7-10 minutes.
- Taste and adjust seasoning if needed. Serve hot with warm tortillas or bread if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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