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Suggest a better descriptionRemove husks from tomatillos, wash and dry well.
Place tomatillos and the jalapeno in a skillet and cook over medium-high heat, turning often until the skins of the tomatillos and jalapenos begin to blacken (about ten minutes).
Place tomatillos, jalapenos, cilantro, garlic, lime juice, and salt into a food processor and pulse until smooth.
Heat oil in pan and crack in eggs. Turn eat down to medium low and cover, do not flip eggs. Cook until the whites are solid but the yolk is still runny.
Serve two eggs over sliced avocado topped with tomatillo salsa.
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 706 | ||
Calories from Fat: 643 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.5g | 95 % | |
Saturated Fat 39.9g | 200 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 41.4mg | 13 % | |
Sodium 3522mg | 121 % | |
Potassium 1101mg | 29 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 6.6g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 706
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