Mexican Tomatillo Scrambled Eggs
I bought overalls!!!!! They're black and have a lil flare at the bottom. I thought the problem would be figuring out which shoes to wear, but you know what? It's the shirt. It can't be too long cause then it gets all scrunched. It can't be a crew neck cause then I look like a kindergartener. Do you guys wear overalls? What do you do?
Anything new with you? Let's see what other news I have... I've been listening to a lot of Enrique Iglesias and house DIVAS. One time Dan and I got in a fight because I said his name was Enrique INglesias. I was like, "like church in Spanish!" And he said "church in Spanish is iglesia." On and on it went and SPOILER Dan was right.
On the house divas side of things, hang onto this playlist for a rainy day. I cannot stop jumping around my house scream-singing. It's mostly not house music, but it's still an excellent playlist.
As for this recipe, I learned it from someone I met on the plane on the way to Sacramento! I was sitting next to a guy who introduced himself and we ended up talking for like two hours which is very unlike me. But he was a chef and originally from Mexico so I had tons of questions, such as:
Where do I eat Mexican food in New York?
What do I do with all of the jalapeños I have in my fridge?
What are nachos like in Mexico?
He patiently gave me thoughtful answers and told me lots of cool stories about working in a kitchen. Re that question #2 (too many jalapeños), the scrambled eggs below were his suggestion. It sounded so damn easy too. Put jalapeños, tomatillos (you can also use red ones!), cilantro, some lime in a blender. Cook it, add some eggs, eat it with tortillas.
I switched it up a little, adding in some onion and garlic. It is MUY excellente, though. And the tortillas make it semi-handheld so you can eat while you dance to disco divas!! BABY! MY HEART IS FULL OF LOVE AND IT'S ALL! FOR! YOU!
Mexican Tomatillo Scrambled Eggs
- 1/2 lb tomatillos, chopped
- 1 large jalapeno, chopped
- 1/2 cup cilantro
- 3 garlic cloves
- 1/2 large onion, chopped
- 1 tsp salt
- 1/2 lime, juiced
- 5 eggs
- 1/2 cup black beans
- 4 to 6 corn tortillas
- 2 Tbsp cotija cheese, crumbled
- 1/2 avocado, sliced
Cooking Directions
- In a blender, combine tomatillos, jalapeno (use two if you like super spicy or if the pepper is on the smaller side!), cilantro, garlic, onion and salt. Pulse until well-blended. Add in lime juice and give one more pulse to mix.
- Heat a large skillet over medium-high heat. When hot, add in tomatillo mixture and heat until it comes to a simmer. Cook off a bit of the water.
- Scramble eggs in a small bowl and then add to the tomatillos. Stir with a spatula to cook, about 4 or 5 minutes. Eggs will firm up, but the mixture overall will be quite loose and custardy. Turn off heat.
- Heat beans in a small saucepan and tortillas as desired (I just stick them straight on the gas burner!).
- Serve eggs with warm tortillas, beans, a sprinkle of cheese, and some sliced avocado on the side.
