If you have been keeping up with previous posts, you know we recently took a trip to Mexico. One of the things I noticed was how amazing the salsas were and I wanted to recreate those smokey intense flavors at home.
Incredibly delicious and easy, it is amazing how just dab of this charred tomatillo salsa can completely revive and transform a simple dish like eggs. If you are watching your calories, this is a great way to boost flavor guilt free!
Spread over grilled chicken, tacos, eggs, or just eat it by the spoonful (but seriously…). This will keep for at least 5 days in the fridge.
Sunny side-up eggs + homemade charred tomatillo salsa verde
1 tablespoon ghee or butter
1/2 cup greek yogurt
1/4 cilantro, chopped
1 avocado, sliced
Tomatillo salsa (makes 2 cups):
½ small white onion, halved lengthwise, keeping root intact
½ head of garlic, unpeeled, halved crosswise
1 jalapeño, seeded
1 pound husked tomatillos
1 tablespoon vegetable oil
½ bunch cilantro leaves and tender stems
¼ cup fresh lime juice, plus more
Kosher salt; freshly ground pepper
Heat pan over medium heat. Melt butter and crack eggs in pan. Cook until whites are set and yolks are runny. Top eggs with salsa, yogurt, cilantro, lime juice, avocado, salt and pepper.
To make salsa:
Tomatillo salsa adapted from Bon Appetite