Ingredients
1 14.5 ounce can fire roasted tomatoes
1/4 of a white onion (about 1/3 cup)
1/2 jalapeño pepper (seeded and deveined for milder sauce)
2 garlic cloves
salt
1 pound tomatillos, hulled and rinsed
1/3 cup loosely packed cilantro leaves
1/4 of a white onion (about 1/3 cup)
1/2 jalapeño pepper (seeded and deveined for milder sauce)
2 garlic cloves
Eggs - two per person
Optional garnish - chopped cilantro, jalapeños, avocado and cotija cheese
Preparation
