Mexican · Breakfast
Eggs In Green Chili Sauce (Low-Calorie)
Poached eggs simmered directly in a tomatillo and serrano salsa verde, finished with cilantro and a light dusting of queso fresco. Lower in calories than the fried, cream-and-cheese-heavy classic thanks to poaching instead of frying and minimal cheese. Served with a warm corn tortilla for scooping.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
357Calories
26.1gProtein
19.8gFat
20.2gCarbs
6.1gSugar
4.6gFiber
486mgSodium
862mgChol
6.8gSat Fat
829mgPotassium
205mgCalcium
3.4mgIron
2.4mcgVitamin B12
28mgVitamin C
low-calorie
gluten-free
vegetarian
low-carb
low-calorie
Instructions
1
Prep
Rinse tomatillo, chili, onion, and garlic. Quarter the tomatillo, stem the chili, chop the onion and cilantro, and measure all ingredients.
2
Blitz
Combine tomatillo, chili, onion, garlic, and half the cilantro with vegetable stock in a blender; blitz 30 seconds until smooth and pale green.
3
Simmer
Pour sauce into a small skillet over medium heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened and the raw edge mellows.
4
Poach
Crack eggs into the simmering sauce, spacing them apart; cover and cook over medium-low heat 4 to 5 minutes until whites are set and yolks still jiggle.
5
Finish
Season with salt, scatter remaining cilantro and crumbled queso fresco over eggs.
6
Plate
Slide eggs and sauce onto a plate; serve immediately with the warmed tortilla alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g)
- 11 oz311g tomatillo
- 22 serrano chili
- 11 white onion
- 2 clove2 clove garlic
- 4 tbsp4 tbsp cilantro
- 2 tbsp30g queso fresco
- 22 small corn tortilla (60g)
- 2 tsp2 tsp vegetable oil
- 4 tbsp60ml vegetable stock
