Tuesday, December 23, 2014

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Huevos Ahogados en Salsa Verde

TomatillosSalsa Verde This is the last recipe for my Herbivoracious Cookbook project. It came from the breakfast section as one of the only gluten free recipes in this section. In Spanish, huevos means eggs and ahogados means drowned. I had to look up that last one. So I guess in English this would be eggs drowned in green salsa.

Instead of going the easy route and using store bought green salsa I decided to make my own. Luckily I was able to find some tomatillos at Fred Meyer though I doubt they are local. They aren't in season so I couldn't be too picky.

My salsa ended up being a little more spicy than I would have liked. I used two jalapenos but they were really big ones so one probably would have been enough. I scraped out most of the seeds and ribs which helps lessen the spiciness. I ended up overcooking the eggs a bit so the yolks weren't runny. It's a little difficult to get the egg just right. My eggs ended up sinking down into the salsa so the eggs aren't as pretty looking in the finished photo as what was in the cookbook. Will have to try this one again with a little less heat and try to get the eggs cooked a little better. Instead of cooking the eggs in the salsa I might try making the poached eggs in my sous vide machine.

Recipe: Salsa Verde

Yield: 2 servings
Total Time: 30 minutes
  • 1.5 lbs tomatillos
  • 1 1-2 jalapenos, chopped
  • 1 lime
  • 1 clove of garlic, diced
  • 1/2 tsp salt
  • Handful of cilantro

  1. Cut tomatillos in half and pulse in blender until smooth
  2. Add remaining ingredients and blend until smooth
  3. Add mixture to a saucepan and simmer for 10 minutes or until desired consistency
  4. Serve hot or cold

1 comment :

  1. This is great, Paula, thank you! And I agree with you, if I were re-inventing this recipe in 2014 I would absolutely poach the eggs sous-vide and then serve them in the hot salsa verde.