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Huevos Rojo y Verdes (Mexican Red and Green Eggs)

 
Huevos Rojo y Verdes (Mexican Red and Green Eggs)
41

I had these for breakfast frequently when staying in Tlaqupaque, Mexico outside Guadalajara. Here's my version that recreates this local specialty. I haven't seen them anywhere else. Perfect for Cinco de Mayo.

Yield

1

servings

Prep

10

min

Cook

5

min

Ready

15

min

Trans-fat Free, High Fiber
 

Ingredients

2 large eggs
2 tablespoons salsa verde
green tomatillo salsa or green enchilada sauce (prepared or jarred)
*
2 tablespoons salsa
tomato, prepared or your favorite jarred
2 tablespoons sour cream, light
optional
1 each lettuce leaves
washed and thinly sliced, shredded
*
1 tablespoon vinegar
for poaching the eggs
1 each limes
wedge for garnish
¾ cup Arroz a la Mexicana (Perfect Mexican Rice)
½ cup refried beans
canned or prepared leftovers
1 tablespoon scallions, spring or green onions
sliced or minced
1 tablespoon cilantro
chopped for garnish
*

Directions

The traditional recipe serves two fried eggs one topped with red tomato salsa and one topped with green salsa with the ever present scoop of Mexican rice and refried beans. In this version we poach the eggs (keeping it healthier) but feel free to fry the eggs to your preference instead.

With leftover rice and store-bought salsas and refried beans it is very quick and easy to prepare. The recipe is also very easy to double up to serve as many as desired.

Bring an inch or two of water to a gentle simmer to poach the eggs. Add one tablespoon of vinegar into poaching liquid that is barely simmering.

Poach the eggs to your desired level of doneness.

Simple ingredients, and a couple of eggs
While the eggs cook prepare the simple garnishes

Alternatively, fry the eggs to your preference.

Microwave or heat the rice and refried beans (separately).

On the serving plate divide the shredded lettuce into two beds to place the eggs on.

Make two nests for the eggs to sit on
Add the side of beans and rice

Place one egg on each of the lettuce beds.

Top one of the eggs with the red tomato based salsa.

Top the other egg with the green salsa verdes.

Place the refried beans on one side of the two eggs. Garnish with the green onions and cilantro.

Place the Mexican rice on the other side of the two eggs.

Add a dollop of sour cream (if desired).

Garnish with cilantro and a wedge of lime.

See photos for a guide (if needed).

The completed recipe, Heuvos Rojo y Verde

This recipe is very easy to vary to your tastes.

The only place I've actually seen (and frequently ordered) this dish is in Tlaqupaque, Mexico outside Guadalajara in Jalisco province, Mexico.

 

* not incl. in nutrient facts

Reviews

about 7 years

One of my favorite authentic Mexican breakfasts.

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 33242% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 445mg 148%
Sodium 724mg 30%
Total Carbohydrate 10g 10%
Dietary Fiber 9g 37%
Sugars g
Protein 43g
Vitamin A 16% Vitamin C 49%
Calcium 16% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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