Eggs In Green Salsa: Huevos Al Albañil Bricklayers Eggs

4
Servings
9m
Prep Time
15m
Cook Time
24m
Ready In


"i just used green salsa from walmart lol"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (315.4 g)
  • Calories 394.6
  • Total Fat - 29.5 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 580.3 mg
  • Sodium - 225.5 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 2.7 g
  • Sugars - 6.2 g
  • Protein - 21.2 g
  • Calcium - 108.5 mg
  • Iron - 3.7 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan, place tomatillos, onion, garlic, chile and water to cover.

Step 2

Bring to a boil and cook until the tomatillos are just soft.

Step 3

Place in a blender with the cilantro and puree until smooth.

Step 4

In a saucepan, heat 2 tablespoons of the vegetable oil, add the pureed sauce, and cook over medium heat 15-20 minutes. Add salt to taste.

Step 5

Heat the remaining oil in a large skillet.

Step 6

Beat the eggs with salt to taste and pour into the skillet.

Step 7

Cook the eggs until set, then turn and cook on the other side. Use a spatula to break the eggs into pieces.

Step 8

Pour the sauce over the eggs and continue cooking for another 10 minutes.

Step 9

Serve immediately with plenty of warm tortillas.

Tips & Variations


No special items needed.

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