Are you stuck making the same breakfast every morning?  I get it—it’s early, you want something fast, easy and that you know will taste delicious.  You don’t need to completely change your breakfast routine, just spice it up with my Scrambled Eggs with Tomatillo Salsa!  Making your own salsa is simple, delicious, and an easy way to add some vegetables to your meals.  The secret to my Tomatillo Salsa is using fresh ingredients!

All About my Scrambled eggs with Tomatillo Salsa

To make my Tomatillo Salsa, remove the husks from the tomatillos and rinse well.  Place the tomatillos in a hot pan with a little bit of oil and sear on both sides.  Remove from the heat.  Place the cooked tomatillos, onions, cilantro, lime juice, and jalapeño in a blender or food processor and pulse until all ingredients are coarsely chopped and mixed together.

Next, crack eggs in a bowl and whisk together.  Add oil to the same skillet that cooked the tomatillos then add the eggs.  Move periodically with a wooden spoon or spatula until consistency you like is achieved.  Serve eggs topped with the delicious salsa!

What are Tomatillos?

Tomatillos are also called Mexican Ground Cherry or Mexican Husk Tomato.  They are a good source of fiber, vitamins C, K and Niacin.  While they resemble small green tomatoes, they are actually a different plant with a different flavor.  They have a tart, citrusy flavor and are great for green sauces like our Tomatillo Salsa!

Cooking Tips

You can make the Tomatillo Salsa ahead of time, so you can easily put it on top of your eggs without adding time to your morning routine! You can store your Tomatillo Salsa covered in the refrigerator for 4-6 days.

If you don’t have a blender or food processor, you can finely chop all of your Salsa ingredients and stir together with a spoon.

Don’t like scrambled eggs?  No worries!  You can enjoy the Tomatillo salsa in a variety of ways.  Eat it with chips or use it to top your chicken and fish instead of a sauce!

Similar Pages:

Looking for some more breakfast ideas?  Take a look at my Easy Shakshuka Recipe, Healthy Avocado Toast with Smoked Trout, and Peach Overnight Oats!

References:

Petruzzello, M. (2019, August 2). Tomatillo. Retrieved January 22, 2020, from https://www.britannica.com/plant/tomatillo

Scrambled Eggs with Tomatillo Salsa

5 from 1 vote

Print Pin Rate

Course: Breakfast

Keyword: breakfast, eggs, keto, paleo, vegetarian, whole30

Prep Time: 1 hour hour 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 2 servings

Author: Chef Abbie Gellman RD

Ingredients

• 1 pound tomatillos
• 1/2 cup white onion chopped
• 1/2 cup cilantro leaves chopped
• 1 Tbsp lime juice
• 2 Jalapeño peppers chopped
• Pinch of salt
• 1 teaspoon olive oil
• 4 eggs

Instructions

• Remove husks from tomatillos and rinse well.
• Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
• Place the cooked tomatillos, onions, cilantro, lime juice, and jalapeno in a blender or food processor and pulse until all ingredients are coarsely chopped and mixed.
• Crack eggs in a bowl and whisk. Add oil to skillet that cooked tomatillos then add eggs. Move periodically with wooden spoon or spatula until consistency you like is achieved.
• Serve eggs topped with salsa.

Video

Notes

Yield: Makes 3 cups salsa and 2 servings eggs