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huevos verde con jamón (green eggs and ham)

(1 rating)
Recipe by
Jeanne Benavidez
Odessa, TX

I love Huevos Rancheros, Eggs with Tomatillo Salsa and Quesadillas so I decided to take parts of each recipe and see what I could come up with. It turned out delicious and when served with refried beans, fried potatoes with onions and hot flour turned out to be a great breakfast. Not exactly diet conscious but once in a while I will splurge. Unfortunately, I failed to take pictures of this when I made it. I will post pictures when I make it again.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Pan Fry

Ingredients For huevos verde con jamón (green eggs and ham)

  • 2 c
    queso fresco, crumbled and divided into ½
  • 8
    corn tortillas
  • 2 c
    ham, cubed
  • 8 lg
  • salt and pepper to taste
  • green (tomatillo) sauce to cover (recipe below)
  • 1 lb
    fresh tomatillos, husked and washed or 2 (13 ounce) cans tomatillos, drained
  • 6 - 7
    serrano chiles, stemmed and finely diced
  • 6 sprig
    fresh cilantro, chopped
  • 1 sm
    yellow onion, chopped
  • 2 clove
    garlic, minced
  • 2 Tbsp
    vegetable oil
  • 2 c
    chicken broth
  • 1/2
    lime, juiced
  • sliced avocado
  • sour cream
  • tortilla chips

How To Make huevos verde con jamón (green eggs and ham)

  • 1
    Place a dry griddle or cast-iron skillet over medium-high heat.
  • 2
    Place a tortilla on the skillet and sprinkle with cheese.
  • 3
    Add ½ cup of ham and top with more cheese.
  • 4
    Place another tortilla on top. Cook until light golden for about 1 - 2 minutes.
  • 5
    Flip over and cook until golden brown. Set aside on a plate.
  • 6
    Cook the eggs to your preference. Once eggs have been cooked, place over tortillas; salt and pepper to taste and top with Green Sauce (see below).
  • 7
    Green (Tomatillo) Sauce Directions: (I make this ahead of time and keep it in the fridge to use on this and many other dishes.)
  • 8
    In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover. Lightly salt.
  • 9
    Cook for 15 minutes and drain. (For canned tomatillos, just drain and remove the thin, clear skins.)
  • 10
    Place tomatillos, cilantro, onion and garlic in a blender or food processor. Process to almost smooth-leave a little texture.
  • 11
    In a large saucepan heat the oil over medium high heat. When oil is hot add all the sauce at once, stirring constantly until darkened-about 5 minutes.
  • 12
    Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
  • 13
    Remove from heat, squeeze in fresh lime juice, stir again, taste and add salt if needed. Place in an airtight container and refrigerate if not using immediately.

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