Fried eggs with green salsa in a frying pan
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 26 G., saturated fats 9 G., proteins 22 G., carbohydrates 24 G., fiber 4 G., cholesterol 399 mg, sodium 1242 mg, sugar 7 G.
Calories 430, total fat 26 G., saturated fats 9 G., proteins 22 G., carbohydrates 24 G., fiber 4 G., cholesterol 399 mg, sodium 1242 mg, sugar 7 G.
This recipe is reminiscent of Jewish shakshuka: eggs are simmered in a sauce. This time, instead of tomato sauce, they're made with a green salsa verde made with tomatillos. Hominy corn and kale are also added to the sauce, making it quite filling. Perfect for a hearty breakfast.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 can (425g) canned white hominy corn, rinsed
- 3/4 cup salsa verde
- 150g small kale (about 8 cups)
- 8 large eggs
- 1 cup shredded Mexican cheese mix (about 110g)
- Fresh cilantro, for sprinkling
- Corn tostadas, for serving
We recommend
Recipes with similar ingredients: eggs, hominy corn, salsa sauce, kale, Monterey Jack cheese, tostados
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion, season with salt, and cook, stirring frequently, until darkened, 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the hominy, salsa, and 3/4 cup water. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes.
- Add the cabbage in batches, stirring after each addition until the greens wilt. Sprinkle with 3/4 teaspoon of salt and a few pinches of black pepper. Remove from heat.
- Make 8 wells with the back of a large spoon and crack an egg into each well. Season with salt, pepper, and sprinkle with cheese. Place the skillet in the oven and bake until the egg whites are set, about 11 minutes. Sprinkle with cilantro. Serve with tostadas.
Categories:
recipe / Healthy eating / Dishes rich in fiber / Healthy breakfasts / Calorie content of prepared meals / Pan / Summer dishes / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / Tortilla Dishes / Cabbage dishes / Cabbage fillings / Kale leaf cabbage / Food Network - recipes / Tex-Mex
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