Huevos con tomatillo salsa recipe

Huevos Con Tomatillo Salsa recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Huevos con tomatillo salsa is a delicious and vibrant Mexican breakfast dish that combines the richness of eggs with the tangy and slightly spicy flavors of tomatillo salsa. This recipe is a perfect way to start your day with a burst of flavor and a touch of heat. The tomatillo salsa adds a refreshing and zesty element to the dish, complementing the creamy texture of the eggs. Whether you're looking for a quick and easy breakfast or a flavorful brunch option, this huevos con tomatillo salsa recipe is sure to satisfy your taste buds.

Keywords: Huevos con tomatillo salsa, Mexican breakfast, tangy flavors, spicy, refreshing.

Huevos con tomatillo salsa recipe details

Huevos con tomatillo salsa recipe, recipe Rating: 4.6
Number of votes:112

Ingredients:

10 corn tortillas

10 eggs

2 tomatoes, cut in wedges

2 avocados, sliced

grated Jack cheese

chopped cilantro

Tomatillo Salsa:

12 fresh tomatillos

2 Tablespoons oil

1 cup chopped onion

4 green chiles, chopped

2 teaspoons chopped garlic

1 Tablespoon oregano

1 Tablespoon lime juice

1/2 teaspoon sugar

salt

1 cup chicken broth

1 bay leaf

Instructions:

Salsa:Remove husks from tomatillos, place in a saucepan, cover with water, and bring to boil over medium heat. Cook until translucent and tender, about 5 minutes. Drain, rinse, and drain again. Heat oil in pan, add onion, and cook until soft. Transfer to food processor along with tomatillos, chiles, garlic, oregano, lime juice, sugar, salt to taste, and 1/2 cup of chicken broth. Blend until smooth. Transfer mixture to a saucepan and add remaining stock and bay leaf. Bring to boil, reduce heat, and simmer until slightly thickened, about 30 minutes.

To assemble the dish: Fry corn tortillas in oil until crisp. Fry an egg and place on tortilla. Cover egg with salsa and sprinkle with cheese. Garnish with tomato, avocado, and chopped cilantro.

Note:We always serve a black bean/Monterey Jack cheese quesadilla as a side dish.