Huevos Verde con Jamón (Green Eggs and Ham)

Huevos Verde Con Jamón (green Eggs And Ham) Recipe

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Jeanne Benavidez


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 vote

10 Min
20 Min
Pan Fry



  • 2 c
    queso fresco, crumbled and divided into ½
  • 8
    corn tortillas
  • 2 c
    ham, cubed
  • 8 large
  • ·
    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(s)
    fresh cilantro, chopped
  • 1 small
    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.

Printable Recipe Card

About Huevos Verde con Jamón (Green Eggs and Ham)

Main Ingredient: Eggs
Regional Style: Mexican

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