Isabel Eats · by Isabel Orozco-Moore★ 5.0 (4)
Huevo en Chile Verde
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 28%
CARBS 10G17% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 15G59% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Scrambled eggs simmered in fresh salsa verde with roasted tomatillo and jalapeño. A vibrant, savory breakfast or brunch dish that's quick to prepare.
mainmexicanegg disheggs🍳 skillet🌀 blenderdairy freegluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 28%
CARBS 10G17% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 15G59% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 7m
- Cook
- 18m
- Sodium
- 573mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 453mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7M
- SODIUM
- 573MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.