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You’ll never go back to regular scrambled eggs after trying this Huevo en Chile Verde recipe! Scrambled eggs simmered in fresh salsa verde are fresh, tangy, and a little spicy. Perfect for breakfast or brunch!
There are endless ways to prepare eggs in the morning. Their delicious flavor and protein help set us up for the day but sometimes they need to a little something extra to really bring up the excitement levels.
This Huevo en Chile Verde (a.k.a. scrambled eggs simmered in salsa verde) are fresh, tangy, and add a burst of flavor to your everyday scrambled eggs! It’s an easy recipe that can feed your family or even a big crowd.
The freshly made salsa verde is zesty, spicy, and the best pairing with eggs. It’s easy to blend together and can even be made days or weeks ahead of time. Enjoy these eggs with a cup of café de olla and refried beans for a filling breakfast in the morning or loaded into homemade flour tortillas for dinner.
What is Huevo en Chile Verde?
Huevo en Chile Verde translates to “egg in green chile” in English. It’s a simple dish that’s made from scrambled eggs simmered in a skillet with homemade salsa verde.
The scrambled eggs in this recipe are a little more crispy rather than soft and creamy to help create the most desirable texture. Plus, they’re easier to load into a tortilla!
Huevo en Chile Verde Ingredients
- Salsa verde – This tangy and mild-to-medium green salsa is made from tomatillos, jalapeno peppers, cilantro, onion, and seasonings.
- Eggs – This recipe uses enough eggs to serve about 4 people. You can easily take away or add more eggs to serve more guests if necessary!
- Olive oil – To fry the eggs.
How to make Huevo en Chile Verde
- Make the salsa verde: Boil the tomatillos and jalapenos in a small pot. Transfer them to a blender with the water, cilantro, onion, garlic, salt, and cumin. Blend until smooth.
- Cook the scrambled eggs: Crack the eggs into a pan with oil. Move them around to scramble them and cook until firm and lightly browned in spots.
- Combine the salsa and eggs: Turn the heat down and add the salsa to the cooked eggs. Season with a little salt and cook for another 3-5 minutes or until warmed through.
Helpful tips and variations
- When scrambling the eggs, make sure to cook them fully. They should be firm and lightly browned in spots. No soft scrambling here!
- Need to beef up this recipe? Add Mexican chorizo or sliced bell peppers into the pan as you cook the eggs.
Serving suggestions
Just like most recipes with eggs, Huevo en Chile Verde can be enjoyed at any time of day and with plenty of added flavor-boosters. Here are just a few delicious options to try:
- Serve for breakfast, lunch, or dinner with a side of canned black beans and Mexican rice.
- Eat in a tortilla with refried beans, avocado, cilantro, and cotija cheese.
- Enjoy next to a refreshing Michelada or Mexican Bloody Mary at your brunch party.
Storing and reheating
To store the salsa verde, keep it in an airtight container and refrigerate for up to 2 weeks.
To store the scrambled eggs and salsa, place the leftovers in an airtight container. Store in the fridge for up to 4 days.
To reheat, place the leftover cooked eggs and salsa in a microwave-safe dish and heat in 30-second intervals until they’re warmed through.
More Mexican breakfast recipes to try
Huevo en Chile Verde
Ingredients
- 1 lb tomatillos, husks removed and rinsed
- 2-3 jalapeno peppers, stems removed (remove the seeds if you don’t want it spicy)
- 1/2 cup water, plus more for cooking
- 1/4 cup chopped cilantro
- 1/4 small onion
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
- 8 large eggs, beaten
Instructions
- Add tomatillos and jalapenos to a small pot. Add water until the tops are completely covered.
- Bring to a boil over high heat. Lower heat to simmer, cover, and cook for 3 more minutes until the color of the tomatillos begins to deepen.
- Using a slotted spoon, transfer the tomatillos and peppers to a large blender.
- Add 1/2 cup of water, cilantro, onion, garlic, 1 teaspoon of salt, and cumin. Blend until smooth.
- Heat olive oil in a large skillet over medium-high heat. Add eggs and cook for a few minutes, moving them around occasionally to scramble them, until the eggs are firm and lightly browned.
- Add the salsa verde, reduce heat to low, and cook for 5 more minutes.
- Taste and season with salt, if necessary. Serve with warm tortillas and enjoy.
Notes
- When scrambling the eggs, make sure to cook them fully. They should be firm and lightly browned in spots. No soft scrambling here!
- This dish is often served for breakfast and lunch/dinner. It’s a great protein-packed vegetarian meal that’s typically served with a side of refried beans and some corn or flour tortillas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipe looked so simple and seemed so potentially tasty, but it was just me, so I cheated: I scrambling the eggs as per your instructions, then simmered them briefly in Frontera brand Tomatillo salsa (which contains fire-roasted tomatillos, fire roasted Serranos, roasted onions and tomatoes, roasted garlic, and cilantro), so … pretty close?
Anyhoo, it was delicious, even if a shortcut version, and I owe it all to your inspiration. If I make this for company, I’ll be happily to use your full version.
Thanks for the recipe inspiration!
Hi John-Mark! That’s a great tip, it makes it so much easier and faster. Thanks for sharing!
Made it yesterday and it was delicious! So quick and easy to make! Thanks 🙏🏻
Delicious!! I removed all the seeds from the jalapeños but next time I think I will leave at least half so I get some heat in the sauce because I love spicy! Such an easy dish and influenced by my Mexican friend I added one can of green beans. Really good!! Definitely will make again.
Yum yum
I can’t wait to make that one! Great ANYTIME of the day…all the best
Have a great day Isabel sweetie