Salsa Verde Eggs
Sierra's Version: Traditional
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, chopped
- 3 tbsp hatch chilies
- 1/4 cup Talulah Sauce
- 2 large eggs
- Salt and black pepper, to taste
- 2 warmed corn tortillas
- 2 slices bacon
- 1/2 small avocado, sliced
- 1/2 jalapeño, chopped
- 3 tbsp chives, chopped
- 3 tbsp feta cheese, crumbled
- 1/8 cup pickled onion or radish
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in an 8-inch skillet over medium heat. Add garlic and cook for 2 minutes until fragrant.
- Stir in hatch chilies and Talulah Sauce; bring to a simmer.
- Crack eggs into the skillet. Cover and cook until whites are set, but yolks are still runny.
- Season eggs with salt and pepper.
- Slide the eggs and sauce onto the tortillas. Top with bacon, avocado, jalapeño, chives, feta, pickled onion or radish, and cilantro. Serve immediately.
Hope's Version: Salsa Verde Scramble
Ingredients
- Olive Oil
- Salt, pepper, and garlic powder
- Frozen peppers and onions
- Eggs
- Flour or corn tortillas
- Talulah Sauce
Instructions
- Heat a pan over medium heat and add olive oil.
- Once the oil is hot, add frozen veggies and cook, stirring occasionally, until tender.
- Crack in 2-3 eggs and stir continuously until fully cooked.
- Serve on its own or spoon onto a tortilla.
- Drizzle with your desired amount of Talulah Sauce and enjoy.