Mexican · Brunch
Eggs In Green Chili Sauce
Two eggs poached directly in a bright salsa verde made from tomatillos, serrano chilis, onion, and garlic, finished with cilantro and crumbled queso fresco. Served warm with corn tortillas and lime for squeezing.
$3
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
298Calories
19.2gProtein
15.8gFat
24.1gCarbs
6.8gSugar
5.2gFiber
410mgSodium
403mgChol
5.1gSat Fat
790mgPotassium
175mgCalcium
3.1mgIron
1.2mcgVitamin B12
28mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
spice-route
all-time-classics
weekend-brunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Blend tomatillo, serrano chili, onion, garlic, and cilantro until mostly smooth, leaving small green flecks visible.
2
Sauté
Warm oil in a small skillet over medium heat, pour in blended sauce, and cook 4 to 5 minutes, stirring occasionally, until thickened and darkened to olive green.
3
Poach
Thin sauce with water if needed, season with salt, then crack eggs into the simmering sauce over medium-low heat. Cover and cook 4 to 5 minutes until whites set and yolks stay soft.
4
Plate
Scatter queso fresco and cilantro over eggs, slide onto a plate with warmed tortilla alongside, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 11 oz311g tomatillo
- 22 serrano chili
- 11 white onion
- 2 clove2 clove garlic
- 4 tbsp4 tbsp cilantro
- 2 tsp2 tsp vegetable oil
- 4 tbsp60ml water
- 2 tbsp30g queso fresco
- 22 corn tortilla (56g)
- 22 lime wedge
- salt, to taste
