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Scrambled Eggs in Salsa Verde With Caviar

Ferias, the country fairs of Mexico and Spain, are times of passion, joy and wonder. During the short days that the feria lasts, we let our feelings run at high speed. It's as Jean Paul Sartre once wrote on another ... Read more

Total time: 1 hour 10 minutes | Serves 4

Salsa Verde

  • 12 tomatillos, husks removed
  • 8 serrano chiles, stemmed
  • 2 cloves garlic
  • 1 small onion, quartered
  • 1 bunch cilantro, stemmed
  • 1 teaspoon salt

Step 1Place tomatillos, chiles and garlic in baking dish and roast at 425 degrees until tender, about 30 minutes.

Step 2Puree roasted tomatillos, chiles and garlic in blender or food processor with onion, cilantro and salt. Makes 2 cups.


  • 2 tablespoons oil
  • 1 1/2 cups Salsa Verde
  • 8 eggs
  • 1 tablespoon caviar
  • Salt
  • 8 corn or flour tortillas

Step 1Heat oil in large skillet over medium-high heat. Pour in Salsa Verde and bring to boil.

Step 2Beat eggs in bowl and add to skillet. Cook over medium heat until eggs are softly scrambled, about 5 minutes.

Step 3Divide among 4 dishes and spoon caviar on top center of scrambled eggs. Season with salt to taste. Serve with corn or flour tortillas.

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