Eggs and Tortillas in Tomatillo Sauce

A bean recipe for every taste:

One recipe makes 6 to 8 servings.

To make the sauce, place tomatillos, serrano chilies, onions and garlic in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer gently for about 10 min. When tomatillos are soft, drain and place in hand mixer form. Add salt, cilantro leaves, lime juice and pepper and roughly chop for about 15-30 seconds.

Season to taste. If the sauce is too acidic, add sugar and set aside.

Preheat the stove to 150 °C.

Cover the bottom of a medium frying pan with about 1/2 cm of peanut oil.

Get the oil very hot, pour in a few tortilla quarters and lightly bake for 2-3 seconds on each side until done, they should be soft but not crispy. Drain on paper towels.

Beat the eggs in a large baking bowl and mix with the whipping cream or milk. Melt the butter in a wide frying pan over medium heat. Pour in the eggs and stir until lightly set; they should not become too dry.

Lightly butter a square ovenproof dish or rectangular mold. On the bottom of the mold, form a layer of baked tortillas. Spread evenly over them 1/3 of the tomatillo sauce. Top with half of the scrambled eggs and sprinkle them with a third of the grated cheese. Repeat this layering all over again. Top with a layer of tortillas, tomatillo sauce.

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