We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    22
  • Save
    138
  • WhatsApp
  • Print
    0
  • Email
    0

Eggs in Salsa Verde

  • Prep 10 min
  • Total 20 min
  • Ingredients 9
  • Servings 6
  • Facebook
    0
  • Pinterest
    22
  • Save
    138
  • WhatsApp
  • Print
    0
  • Email
    0

Ingredients

1
lb tomatillos, peeled
2-3 Serrano peppers, stemmed
1/2
medium onion
1
clove of garlic
2
tablespoons vegetable oil
2
cup chicken broth
6
eggs
1
cup shredded Monterey Jack cheese
Corn tortillas

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
243.6
% Daily Value
Total Fat
16.9g
26%
Saturated Fat
5.8g
29%
Cholesterol
205.2mg
68%
Sodium
300.5mg
12%
Total Carbohydrate
9.4g
3%
Dietary Fiber
1.9g
8%
Sugars
5.3g
Protein
13.9g
% Daily Value*:
Vitamin C
22.80%
23%
Calcium
18%
18%
Iron
9.70%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

To save time, substitute 1 can of salsa verde for enchiladas with the boiled tomatoes and Serrano peppers.

Directions

  • 1 Boil the tomatillos and peppers at medium high heat in a pot with 3 cups of water until they’re completely cooked. Remove from the heat and let cool for 5 minutes.
  • 2 Blend the tomatillos, peppers and 1 cups of the water in the pot with 1/2 a medium onion and the garlic clove.
  • 3 Heat the 2 tablespoons of vegetable oil in a deep pan at medium heat. Pour the salsa verde into the pan. Add the chicken broth to the salsa verde, season with salt and pepper to taste. When it begins to boil, add the eggs one at a time. Cover the pot and boil for 3 to 5 minutes or until the eggs are cooked to your liking.
  • 4 Serve with shredded cheese and flour or corn tortillas. Serve with refried beans and rice to create a complete meal. Enjoy!

Eggs aren’t just for breakfast. These days, I only have about 15 to 20 minutes to prepare dinner for my family and eggs are my best allies in the kitchen. Eggs, besides being a great source for protein, are easy to prepare and very versatile. One delicious way to enjoy eggs for dinner or lunch is with tasty salsa verde made with tomatillos and Serrano peppers.

Rate and Comment

Leslie Limon Leslie Limon
September 21, 2015

Eggs aren’t just for breakfast. These days, I only have about 15 to 20 minutes to prepare dinner for my family and eggs are my best allies in the kitchen. Eggs, besides being a great source for protein, are easy to prepare and very versatile. One delicious way to enjoy eggs for dinner or lunch is with tasty salsa verde made with tomatillos and Serrano peppers.