← Nouns Cooking · Mexican

Ingredients

• 450 g Tomatillos, husked
• 3 serrano chillies (or 2 jalapeños)
• 1 small onion, for the salsa
• 1 clove Garlic
• ¼ tsp Cumin seeds
• 1 handful Coriander (cilantro)
• 8 Eggs
• 1 small onion, sliced
• 1 small poblano or green pepper, cut into strips
• 3 tbsp Vegetable oil
• 1 tsp Salt

Method

1. Simmer the tomatillos and serranos in water for 8–10 min, until olive green. Drain and blend with the onion, garlic, cumin, coriander and salt.
2. Heat the oil in a large frying pan over medium heat. Cook the sliced onion and poblano for 5 min, until soft.
3. Beat the eggs with a pinch of salt, pour them in and scramble gently for 2 min, keeping them in large soft curds.
4. Pour the salsa over the eggs and simmer for 4–5 min, until the sauce thickens slightly and the eggs are cooked through.
5. Serve with refried beans and warm corn tortillas.

Tips

• For a richer plate, crumble queso fresco over the top before serving.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Mexico in My Kitchen