Mexican cuisine · Breakfast & Eggs

Huevos en Salsa Verde

Eggs poached in a tart green tomatillo-serrano sauce, served with cilantro and warm corn tortillas.

Ingredients · for 2 servings

• 4 eggs
• 500 g tomatillos
• 2 serrano chilies
• 1 white onion
• 2 garlic cloves
• 1/2 bunch cilantro
• 2 tbsp olive oil
• 4 corn tortillas
• 100 g queso fresco (or feta)
• Salt, pepper

Instructions

1. Remove the papery husks from the tomatillos, rinse, and cook with the serrano chilies in boiling water for 6-8 min. until they turn from bright green to olive green.
2. Drain the tomatillos and chilies and blend smooth with half an onion, the garlic, half the cilantro and 1 tsp salt.
3. Finely dice the remaining onion and sauté in the olive oil in a wide pan over medium heat for 5 min. until soft.
4. Pour in the green sauce and simmer uncovered for 8 min. until it thickens slightly and the sharp tartness mellows; season with salt and pepper.
5. Press four hollows into the sauce, slide an egg into each, and poach covered over low heat for 5-6 min. until the whites are set and the yolks are still soft.
6. Sprinkle with the crumbled queso fresco and the remaining chopped cilantro, and serve immediately with the corn tortillas warmed in the pan.