Looking for a different way to make your eggs this weekend? Try out my quick and easy recipe to make roasted tomatillo sauce to kick up the flavors in your eggs! I had about a pound of fresh tomatillos sitting in my refrigerator last weekend and was trying to think of a creative way to use them. (This was the last of the veggies I received from Peggy’s CSA!) Then I started looking at other ingredients I had in my kitchen and realized I could make a tomatillo sauce.

This is such a versatile sauce because you could add it to eggs, meat, tacos, enchiladas, etc. I portioned my recipe to make a little more sauce so I could use it with another dish, chicken enchiladas! But you could halve the recipe if you just want to use it for one dish, or even make a larger batch to freeze. You’ll also notice that my sauce is slightly more red than green. That’s because I added A LOT of chipotle chili in adobo :). Since Michael and I love spicy food, I added about one tablespoon of these bad boys. If you prefer your food on the mild side, simply reduce the amount or omit completely. You could also use fresh jalapeno peppers instead.

I made an omelet to serve with my tomatillo sauce because I had leftover shredded cheese and spinach that I wanted to use up. You could throw in any other leftover veggies you have in the fridge, such as mushrooms, peppers, onions, tomatoes, etc. Or, you could also make scrambled eggs instead. It’s up to you! Continue reading →