Salsa verde
Directions
- 1Husk the tomatillos.
- 2Bring a medium pot of water to boil.
- 3Add the tomatillos, onion and peppers to the boiling water.
- 4Boil for 10 minutes.
- 5Drain the boiled ingredients.
- 6Add the drained ingredients to the blender along with the cilantro, garlic and broth.
- 7Quickly blend until you get a chunky salsa (try not to overblend).
- 8Add salt, to taste and set aside.
- 9Preheat the oven to 300F.
- 10Stack and cut the tortillas into 8 triangles.
- 11Evenly lay the tortillas onto a parchment paper-lined baking sheet.
- 12Bake for 20 minutes or until crispy.
- 13Blend the beans and broth together until consistent and set aside.
- 14Cook the eggs sunny side up.
- 15Add the tortillas to a bowl and quickly toss with the salsa verde.
- 16Divide onto plates and top with eggs, cheese, avocado, bean puree, sliced onion and radishes.
Ingredients
- 1.5 lbs Tomatillos
- 0.5 Medium onion
- 1 Serrano pepper
- 0.25 cup Cilantro
- 2 cloves Garlic
- 0.25 cup Chicken or vegetable broth
- 0.25 teaspoon Salt
- 12 Corn tortillas
- 1 cup Cooked black beans
- 0.25 cup Vegetable broth
- 8 Eggs
- 0.25 cup Queso fresco
- 1 Avocado
- Red onion
- Radishes
Equipment
PotBlenderOvenBaking sheetParchment paperBowl
Tips
- If you’re short on time, you can sub baking the tortillas for a bowl of crunchy tortilla chips.