Eggs In Green Salsa: Huevos Al Albañil Bricklayers Eggs
January 02, 2016
"i just used green salsa from walmart lol"
- 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
In a large saucepan, place tomatillos, onion, garlic, chile and water to cover.
Bring to a boil and cook until the tomatillos are just soft.
Place in a blender with the cilantro and puree until smooth.
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.
Heat the remaining oil in a large skillet.
Beat the eggs with salt to taste and pour into the skillet.
Cook the eggs until set, then turn and cook on the other side. Use a spatula to break the eggs into pieces.
Pour the sauce over the eggs and continue cooking for another 10 minutes.
Serve immediately with plenty of warm tortillas.
Tips & Variations
No special items needed.