1 pound coarsely chopped tomatillos
1/4 cup diced white onion
1 minced clove garlic
1 minced jalapeño pepper
1/2 cup water
1/2 cup coarsely chopped cilantro
Kosher salt to taste
Steps to Make It
Make the Salsa Verde
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Gather the ingredients.
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In a large saucepan, combine the tomatillos, onion, garlic, jalapeño, and water and bring to a boil over high heat. Lower to medium and simmer for 10 minutes. Allow to cool, about 10 minutes.
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Transfer the ingredients from the skillet to a blender. Add the cilantro and salt to taste. Blend to desired consistency. Set aside.
Make the Salsa Roja
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Gather the ingredients.
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Stem and deseed the guajillo chiles. Hold the end of a chile with one hand, use a very sharp knife, and cut off the stem and calyx (the part that connects the stem to the chile). Then pour out any remaining seeds. Coarsely chop the chile.
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In another large saucepan, combine the guajillo chiles, tomatoes, onion, garlic, and water and bring to a boil over high heat. Lower to medium and simmer for 10 minutes. Allow to cool, about 10 minutes.
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Transfer the ingredients from the skillet to a clean blender. Add salt to taste. Blend to desired consistency. Set aside.
Make the Eggs and Serve
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Gather the ingredients.
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Heat oil in a large non-stick skillet over medium heat until it shimmers.
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Fry the eggs, in batches if necessary, according to your preference.
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Place two eggs in the center of a plate. Cover one egg on with salsa verde, and the other egg with salsa roja. Repeat for the second plate.
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Garnish with onion, avocado, cotija cheese, and tortillas. Serve immediately.
Handle Chiles with Caution
Take care to wash your hands thoroughly after handling chiles. Some people use gloves or wrap their hands in plastic bags to protect themselves. Oils from the chiles can irritate your eyes and nose if you handle chiles and then absentmindedly touch your face.
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";}i:2;a:2:{s:5:"title";s:28:"Blend Salsa Verde Ingredients";s:4:"text";s:100:"Transfer the mixture to a blender, add cilantro, salt, and blend to desired consistency. Set aside.
";}i:3;a:2:{s:5:"title";s:23:"Prepare Salsa Roja";s:4:"text";s:143:"In another saucepan, combine guajillo chiles, tomatoes, onion, garlic, and water. Bring to a boil, then simmer for 10 minutes.
";}i:4;a:2:{s:5:"title";s:22:"Cook the Eggs and Serve";s:4:"text";s:131:"Heat oil in a skillet and fry the eggs. Serve each egg with salsa verde and salsa roja. Garnish as desired.
";}}Breakfast & Brunch, Egg Recipes
Latin American Food, Mexican Food
Mexican Mains
