Huevos al Albañil
(Eggs in Green Salsa)

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Serves: 4

Serve up this dish with warmed tortillas at your next brunch or almuerzo.

1 pound tomatillos, husked
1 white onion, medium, peeled, quartered
4 garlic cloves, peeled
4 serrano chiles, 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.




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