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Bondi Harvest’s Mexican salsa verde eggs recipe | Travel

Weekend breakfast recipes are designed for if you have that little bit extra time to arrange quite a lot of morning glory wholefoods. Enjoy these with household and associates – and presumably the neighbours in the event that they get a waft of your creation.

Mexican salsa verde eggs

serves Four-5

10 tomatillos, husked
½ crimson onion, sliced
1 garlic clove, minced
2 jalapeños, coarsely chopped
1/three tsp contemporary ginger, finely grated
1 bunch coriander (cilantro), leaves picked
Finely grated zest and juice of two limes
1 cup kale, washed and sliced
Four–5 eggs
three tbsp ricotta, crumbled
1 tbsp pomegranate seeds
Macadamia nuts, roughly crushed, to style
Fresh crusty bread or tortillas, to serve


Mexican salsa verde eggs with pomegranate seeds and macadamia nuts scattered on prime. Photograph: Rob Palmer/HarperCollins Publishers

To make the salsa verde, preheat the oven to 180C.

Place tomatillos on to a baking tray and bake for 10 minutes. Add the onion and bake for an additional 20 minutes, till tender and frivolously colored.

Transfer the new tomatillos and onions to a meals processor or blender and add the garlic, jalapeños, ginger, coriander (reserve 1 tbsp for serving), lime zest and juice. Process or mix till clean. Season with salt and pepper.

Balance: The Australian Wholefood Cookbook (HarperCollins, $39.99) by Guy Turland and Mark Alston

Photograph: HarperCollins Publishers

Mix two cups salsa verde with the kale in a shallow 25cm (10 inch) frying pan. Crack the eggs one after the other into the pan.

Place the frying pan over medium warmth and prepare dinner for 20–25 minutes till the sauce is scorching and the egg whites are cooked however yolks are nonetheless delicate.

Scatter with the reserved coriander, ricotta, pomegranate seeds and macadamia nuts. Serve with contemporary crusty bread or tortillas.

Note: Salsa verde will maintain within the fridge for as much as 2 weeks.


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