Salsa de Huevo
How to make traditional Salsa de Huevo. Our easy healthy vegetarian Mexican scrambled eggs are served with tortillas, guacamole and lime.
Servings: 4
Calories: 212kcal
Equipment
- mixing bowl
- whisk
- French knife
- Nonstick Skillet
- Wooden spoon or spatula
Ingredients
- 1 Garlic Clove
- 1 Serrano Chile broiled
- 3/4 cup Water
- 1 lb Tomatoes
- 3 tbsp Canola Oil
- 2 tbsp Cilantro
- Kosher Salt
- 6 Eggs
- 3 tbsp Spanish Onion finely chopped
Instructions
- Put the garlic and, chiles and water into a blender and blitz until smooth. Add the unpeeled tomatoes, blending until smooth.
- Heat 1 tablespoon oil in a skillet, add the tomato puree, cilantro, and salt, and cook over high heat, stirring occasionally and scraping the bottom of the pan, until slightly reduced, around 5 minutes. Set aside and keep warm.
- Break the eggs into a bowl and stir in the onion and salt. Heat the oil in a large nonstick skillet, add the eggs and cook until just set. Turn them over, like a broken omelet, and cook on the second side until firm.
- Reheat the sauce, when simmering, add the egg pieces and heat through, press them down so the sauce covers them, approximately 3 minutes. Serve with hot corn tortillas.
Nutrition
Calories: 212kcal | Carbohydrates: 6g | Protein: 9.5g | Fat: 17.3g | Saturated Fat: 2.9g | Cholesterol: 246mg | Sodium: 99mg | Potassium: 378mg | Fiber: 1.6g | Sugar: 3.9g | Calcium: 50mg | Iron: 2mg
