Huevos al Albañil (Eggs in Green Salsa)

Serves: 4
Total Calories: 231


1 pound tomatillos, husked
1 white onion, medium, peeled, quartered
4 garlic cloves, peeled
4 serrano chile, or to taste
1/2 cup fresh cilantro leaves
4 tablespoons vegetable oil, divided
8 eggs
salt to taste


For green sauce, in a large pan, place husked tomatillos, onion, garlic, and serranos. Add water to cover. Bring to a boil and cook until the tomatillos are just softened. Pour into a blender, add cilantro, cover and puree until smooth. In a saucepan, heat 2 tablespoons oil. Add the pureed sauce and cook over medium heat 15-20 minutes, stirring occasionally. Add salt to taste.

In a skillet, heat remaining 2 tablespoons oil. Beat the eggs and salt to taste and pour into heated skillet. Cook until set, flip and cook the other side. Then, break the cooked eggs into pieces. Pour the sauce over the eggs and cook for 10 more minutes. Serve immediately with warmed tortillas.

Nutritional Facts:

Serves: 4
Total Calories: 231
Calories from Fat: 173

This Huevos al Albañil (Eggs in Green Salsa) recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.

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