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Ingredients
- 115 g onion, quartered
- 2 garlic cloves
- 425 g green tomatillo, ripe, husked, destemmed and halved
- 1 jalapeño pepper, destemmed and deseeded
- 15 g extra virgin olive oil
- ½ tsp cumin, ground
- ¼ tsp red pepper flake, to taste
- ½ tsp salt
- ¼ tsp black pepper, ground
- 225 g vegetable, green, i.e., collard greens, baby spinach, Tuscan kale, sliced into ribbons (¼ in.)
- 225 g vegetable, green, i.e., collard greens, baby spinach, Tuscan kale, sliced into ribbons (.5 cm)
- 4 egg, large (65-70 g)
- 510 g water
- 4 tbsp cilantro, fresh, to garnish
- 4 tbsp green onion, sliced, to garnish
- wholemeal bread, to serve
- Nutrition
- per 1 portion
- Calories
- 951 kJ / 227.3 kcal
- Protein
- 13.4 g
- Carbohydrates
- 18.9 g
- Fat
- 12.3 g
- Saturated Fat
- 2.9 g
- Fibre
- 6.2 g
- Sodium
- 425.4 mg
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