Keto Fried Eggs with Red and Green Salsa Recipe
Cook Time: 10 Minutes
Phase: Phase 1
6 clove GARLIC Iberia Foods Corporation
4 tbsp Fresh Lime Juice
4 pepper JALAPENO PEPPERS Lauri Jo's Southern Style Canning
1 cup, chopped or sliced TOMATOES Maestri Pastai
8 large EGG Just, Inc.
1 cup CILANTRO Sugar 'N Spice, Inc.
1 cup, chopped or diced TOMATILLOS Conservas La Costena S.A.
4 tablespoon EXTRA VIRGIN OLIVE OIL Salov North America Corp.
Staples of Mexican cuisine, tomatillos look like green tomatoes with a papery jacket. They can be found in most well stocked supermarkets. In New Mexico, the pairing of red and green salsas is known as Christmas style. The two salsas, both of which are quite hot, can be prepared up to five hours ahead and refrigerated. Bring to room temperature before serving.
- To make red salsa, combine tomatoes, 3 cloves garlic, 2 diced jalapeños and 2 tablespoons lime juice in a blender. Pulse until slightly chunky. Transfer to a small bowl and fold in 1/2 cup thinly sliced cilantro and salt.
- To make green salsa, combine halved tomatillos, 3 cloves garlic, 2 diced jalapeños and 2 tablespoons lime juice in a blender. Pulse until slightly chunky. Transfer to a small bowl. Fold in 1/2 cup thinly sliced cilantro and salt.
- To prepare the eggs, place 1 tablespoon of olive oil in a medium nonstick pan over low heat, and cook just until oil spreads around the pan. Crack 2 eggs, pour them into the pan and raise the temperature to medium-high. The egg whites will start to become opaque and when about three-quarters of the white is cooked, use a spatula to flip the eggs. Leave the heat on for 10 more seconds, turn off the heat and leave the pan on the burner for about 45 more seconds to completely cook the white. Remove eggs to a warm dish and keep warm. Repeat three times with the rest of the eggs.
- To serve, place one-quarter of the red salsa on half of each plate and one-quarter of the green salsa on the other half. Top each with two fried eggs.
*Wear rubber gloves when handling chile peppers and be careful not to rub your eyes.
This recipe was created for Atkins by chef Ian Clark.
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