Salsa Verde Eggs
Salsa verde eggs are one of the most traditional dishes in Mexico and also a delicious one! Add EB eggs for additional nutrition!
Make This Recipe
Ingredients
- 6 Large Eggland’s Best Eggs
- 3 cups of water
- 10 tomatillos
- 2 cups of finely chopped spinach, kale and chard
- 1 cup of vegetable broth (water you used to boil your vegetables)
- ½ onion
- 1 garlic clove
- 2 tablespoons of oil
- 2 cups of broth
- Salt and pepper
Preparation
In a large and deep pot with water, add the tomatillos and the spinach, kale and chard chopped into pieces.
Cook over medium heat for 8-10 minutes and remove from the stove.
Add the vegetable broth, onion, garlic, and roasted tomatillos and vegetables to a blender. Blend until the salsa is mostly smooth.
Heat 2 tbs of oil in a large pot over medium heat, add the Salsa Verde, and cook for 5 minutes.
Add the chicken broth and season with salt and pepper.
Add 6 Large, cage-free brown Eggland’s Best Eggs
Cover the pot and boil for 6 to 10 minutes.
Add Cotija cheese and serve hot, with beans and tortillas if desired.
Enjoy this dish that provides you with the vitamins, minerals and proteins necessary to start a great day.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 264 |
| Fat | 19 g |
| Saturated Fat | 4 g |
| Cholesterol | 353 mg |
| Sodium | 1094 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Protein | 15 g |