Step 1

Add tomatillos and jalapenos to a small pot. Add water until the tops are completely covered.

Step 2

Bring to a boil over high heat. Lower heat to simmer, cover, and cook for 3 more minutes until the color of the tomatillos begins to deepen.

Step 3

Using a slotted spoon, transfer the tomatillos and peppers to a large blender.

Step 4

Add 1/2 cup of water, cilantro, onion, garlic, 1 teaspoon of salt, and cumin. Blend until smooth.

Step 5

Heat olive oil in a large skillet over medium-high heat. Add eggs and cook for a few minutes, moving them around occasionally to scramble them, until the eggs are firm and lightly browned.

Step 6

Add the salsa verde, reduce heat to low, and cook for 5 more minutes.

Step 7

Taste and season with salt, if necessary. Serve with warm tortillas and enjoy.