This easy recipe for eggs and tortillas in tomatillo sauce makes a great hearty breakfast. You can also serve it with salad and crusty bread as an alternative brunch option. Although the heat of the serrano chilies are tempered through the simmering process, it still has some kick. So if your guests require something milder you can easily substitute jalapeños. For larger parties you can double the recipe, and it’s guaranteed to be a crowd pleaser.
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EGGS & TORTILLAS IN TOMATILLO SAUCE
Prep Time: 45 minutes
Cook Time: 45 minutes
For the Tomatillo Sauce:
12 tomatillos, husked and cored
4 serrano chilies, seeded and chopped (or 3 medium jalapeños)
¾ cup coarsely chopped sweet onion
3 whole garlic cloves, peeled
1 cup cilantro leaves, loosely packed
1 small lime, juiced
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 teaspoon blue agave nectar (can substitute with honey)
1. Combine the tomatillos, chilies, onions and garlic in a pot, adding enough water to cover.
2. Bring to a boil, then simmer about 10-15 minutes or until the largest tomatillos are tender.
3. Drain and place in a blender.
4. Add the cilantro, lime juice, salt & pepper.
5. Blend for about 30 seconds to make a coarse purée, being careful to not overblend.
6. Add agave, pulse again and set aside.
Note: You can make the sauce ahead of time and keep refrigerated for a couple of days.
For the Eggs and Tortillas:
High heat sunflower or vegetable oil
6 corn tortillas, cut into quarters
2 tablespoons milk or substitute
1 tablespoon butter
1 cup grated sharp cheddar cheese
½ cup grated Parmesan or Romano cheese
1. In a medium pan put about ¼ inch of vegetable oil and heat until very hot.
2. Add the tortilla pieces in batches and cook just a few seconds on each side. Be careful to not make them crisp.
3. Remove and drain on paper towels.
4. Beat the eggs and milk in a bowl.
5. Melt the butter in a saucepan over medium-low heat and add the eggs.
6. Cook the eggs until very softly scrambled. Do not overcook.
For the Dish:
1. Preheat oven to 300 degrees.
2. Lightly grease a 9 inch glass pie pan.
3. Place a single layer of tortillas on the bottom of the pan.
4. Spoon about ⅓ of the tomatillo sauce over the tortillas.
5. Place ½ of the eggs over the sauce.
6. Sprinkle ⅓ of the cheese over the eggs.
7. Cover with another layer of tortillas, sauce, the rest of the eggs and another ⅓ of cheese.
8. Finish with another layer of tortillas, tomatillo sauce and the rest of the cheese.
9. Baked until heated through, about 45 minutes.
10. Serve with remaining tomatillo sauce and grated cheese.
Adapted from a recipe by celebrity chef Robert del Grande.