Tomatillo Scrambled Eggs

Every few days, for the last month, I’ve gone out to my garden in the morning and gathered enough tomatillos to cook up with some eggs for breakfast.

Here it is November, and the leaves are all turning, but we’re in Northern California and we still have yet to get a frost, so the tomatillos are still growing, albeit more slowly.

We grew up with my mother making huevos a la Mexicana, or scrambled eggs cooked in a tomato and jalapeno salsa.

This recipe is a salsa verde version of my mom’s huevos. Add some chorizo and you’ll have a Mexican version of Green Eggs and Ham!

Yes, the eggs are green, but if you, like me, love salsa verde, this is a good thing.

Tomatillo Scrambled Eggs Recipe

If you don't have access to tomatillos you can use prepared salsa verde, about a half cup for this recipe.

Use as much or as little jalapeño for this recipe as you want. Skip it if you don't want the heat at all.

Ingredients

• Olive oil
• 1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 fresh or canned jalapeno chile pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)
• Splash of lemon or lime juice
• 5 to 6 eggs
• Salt and pepper
• Some chopped fresh cilantro for garnish

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