Spice up your breakfast routine with this fun recipe, Scrambled Eggs with Tomatillo Salsa! Making your own salsa is easy and delicious. The key is fresh ingredients. Give it a whirl!


Scrambled Eggs with Tomatillo Salsa

Course Breakfast
Keyword breakfast, eggs, keto, paleo, vegetarian, whole30
Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Servings 2 servings
Author Abbie Gellman


  • 1 pound tomatillos
  • 1/2 cup white onion chopped
  • 1/2 cup cilantro leaves chopped
  • 1 Tbsp lime juice
  • 2 Jalapeño peppers chopped
  • Pinch of salt
  • 1 teaspoon olive oil
  • 4 eggs


  1. Remove husks from tomatillos and rinse well.
  2. Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
  3. Place the cooked tomatillos, onions, cilantro, lime juice, and jalapeno in a blender or food processor and pulse until all ingredients are coarsely chopped and mixed.
  4. Crack eggs in a bowl and whisk. Add oil to skillet that cooked tomatillos then add eggs. Move periodically with wooden spoon or spatula until consistency you like is achieved.
  5. Serve eggs topped with salsa.

Recipe Video

Recipe Notes

Yield: Makes 3 cups salsa and 2 servings eggs



Eggs with Tomatillo Salsa

| Breakfast & Brunch, Recipes | 2 Comments
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